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| Vegetarian pizza |
ingredients
- 1 large ready-prepared pizza base
- (or see dough on page 517)
- 200ml/7fl oz tomato purée
- 4 spinach leaves, stalks removed
- 1 tomato, sliced
- 1 celery stick, thinly sliced
- 1⁄2 green pepper, thinly sliced
- 1 baby courgette, sliced
- 25g/1oz fresh asparagus tips
- 25g/1oz sweetcorn kernels
- 25g/1oz fresh or frozen peas
- 4 spring onions, trimmed and
- chopped
- 1 tablespoon mixed dried herbs
- 50g/2oz mozzarella
- cheese, grated
- 2 tablespoons freshly grated
- Parmesan cheese
- 1 marinated artichoke heart
- olive oil for drizzling
- sea salt and freshly ground
- black pepper
serves 4
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Put the pizza base on a large greased baking tray. Spread the tomato purée over the base, almost to the edge.
- Arrange the spinach leaves on the sauce, followed by the tomato slices. Top with the remaining vegetables and the herbs.
- Mix together the cheeses, and sprinkle over the top. Put the artichoke heart in the centre. Drizzle the pizza with a little oil and season with salt and pepper.
- Bake in the oven for 18–20 minutes until the edges are crisp and golden. Serve immediately.
