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Veggie Pizza

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
402 kcal
Protein
: 
20.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

15 grams

Capers**

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(Contains: Milk)

½ unit(s)

Lemon

40 grams

Wild Rocket

1 unit(s)

Courgette

(May contain traces of: Celery)

grams

Pizza Bases

16 grams

Plain Flour

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 unit(s)

Red Onion

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Energy (kJ)1680 kJ
Energy (kcal)402 kcal
Fat23.9 g
of which saturates11.8 g
Carbohydrate13.6 g
of which sugars9.9 g
Dietary Fibre4.6 g
Protein20.9 g
Salt1.1 g
Potassium139 mg
Calcium92.3 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Halve, peel and slice the red onion as thinly as you can. Halve the red pepper, remove and discard the core, slice into 1cm wide strips. Halve the strips widthways. Remove and discard the ends of the courgette, then slice the courgette into ½cm wide rounds. Peel and grate the garlic (or use a garlic press). Drain the mozzarella, tear it roughly and then pop on a sheet of kitchen roll (so it soaks up the moisture).

2

Sprinkle the flour on a clean, dry work surface and place your dough onto it. Roll each dough ball out until it is thin and about the size of a dinner plate. Tip: If you don't have a rolling pin, a wine bottle will do the trick! Carefully transfer the rolled out pizza bases to one or two baking trays (depending on how big your baking trays are!) lined with baking paper.

3

Divide the tomato puree between each pizza base and spread it out using the back of a spoon. Now sprinkle on the grated garlic and use the spoon to make sure it is also spread out. Divide the veggies and mozzarella between the pizzas, ensuring there is an even covering of veggies and cheese. Finally, scatter over the capers and hard Italian cheese. Season with a good grind of black pepper and drizzle with a little olive oil.

4

Pop the pizzas into your oven (on the top shelf/shelves) to cook until the base is golden around the edges and the cheese is melted and bubbly, about 12-15 mins.

5

While the pizzas cook, squeeze the lemon juice into a large bowl. Add the olive oil (amount specified in the ingredient list) and a pinch of salt and black pepper. Mix together well, then pop the rocket on top. Toss gently to coat the leaves.

6

Serve the pizzas with a handful of rocket in the centre of each and any remaining leaves on the side. Enjoy!

Meal right image

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