I used the vegetables I had in the fridge today; I'm sure they could be varied. Serves 2 (or 1 very hungry person!) Ingredients
Pizza dough: please see the recipe for Courgette and tapenade pizza for ingredients and directions. For the tomato sauce: Sunflower/olive oil for frying 1 onion, chopped 250g passata A generous pinch of dried mixed herbs For the topping: Sunflower/olive oil for frying 1 courgette, sliced 125g bunch asparagus, chopped (hard ends removed) 3 spring onions, chopped Handful of fresh basil leaves Handful of pine nuts 2 tbsps grated Parmesan (you may also wish to put mozzarella on top of the pizza) Directions
- Prepare the pizza dough according to the instructions for the Courgette and tapenade pizza.
- While the dough is rising, prepare the sauce: fry the onion until soft, and add the passata and herbs. Simmer gently for 45 mins to reduce the sauce.
- You also need to prepare the vegetables now: fry the spring onion, courgette, and asparagus until slightly browned. Don't overcook them- they're going to cook further in the oven. Once the heat is turned off throw the basil leaves in and stir.
- Once the dough has risen, roll it out and put it on your pizza tray. Pre-heat the oven to gas 7.
- Spread the tomato sauce over the pizza base and cover with the cooked vegetables. Sprinkle the pine nuts and cheese on top.
- Cook on the top shelf of the oven for 15-20 mins until golden brown. Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) | 