ROASTED SPRING VEGETABLE PIZZA

Roasted spring vegetable pizza image

This tasty pizza contains less than 300 calories per serving - generously topped with peas, leeks, peppers and cherry tomatoes to ramp up the veg count

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 1h5m

Number Of Ingredients 13

Ingredients

200g strong plain flour
½ tsp salt
1 tsp easy blend dried yeast
150ml/¼ pint warm water
olive oil , for brushing
2 red peppers
1 leek
1 tsp olive oil
4 tbsp tomato passata
125g pack light mozzarella
12 cherry tomatoes
3 tbsp frozen peas
2 tbsp freshly grated parmesan

Steps:

Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.

Nutrition Facts : Calories 290 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.84 milligram of sodium