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Veggie Pizza

Veggie Pizza

with Sweetcorn and Red Pepper
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
214 kcal
Protein
: 
13.8g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

½ pot(s)

Dried Italian Herbs

163 grams

Sweetcorn

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

grams

Pizza Bases

½ carton(s)

Tomato Passata

1 ball(s)

Mozzarella

(Contains: Milk)

Energy (kJ)894 kJ
Energy (kcal)214 kcal
Fat11.5 g
of which saturates7.2 g
Carbohydrate12 g
of which sugars7.7 g
Dietary Fibre1.3 g
Protein13.8 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. Mix the tomato passata and Italian herbs together in a small bowl. Season to taste with salt and pepper. 

2

Drain the sweetcorn in a sieve. Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the mozzarella and tear into small pieces. 

3

Pop the pizza base(s) onto one or two large baking trays. Use the back of a spoon to spread the passata onto the bases. Leave space for the crust around the edge!  Scatter the mozzarella evenly over the passata, then arrange the pepper and sweetcorn evenly on top. Add a drizzle of oil and a sprinkle of salt and pepper. 

4

Pop the baking tray(s) onto the top and middle shelves of the oven and bake until the cheese has melted and crust is crisp, 10-15 mins. Swap the trays round half way through if you need to!

5

Meanwhile, trim the root from the baby gem lettuce then half lengthways. Separate the leaves. Pop into a large bowl and drizzle over a little olive oil. Season with salt and pepper.


6

Slice the pizza into large pieces and serve on plates with some of the baby gem lettuce on the side. Enjoy!

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