Vegetarian Pizzas

Prep
10 mins
Cook
20 mins
Serves
4
Skill
Easy

If you’re in the mood for pizza but fancy a more unusual topping, this is the recipe to try. Sautéing the courgette slices in Bertolli spread helps to cook off some of the water they normally contain, keeping your pizza crisp and delicious.

Ingredients

25 g (1 oz) Bertolli Light
2 courgettes, thinly sliced
handful of mixed salad leaves
150 ml (5 fl oz) tomato sauce or passata
4 individual pizza bases
200 g pack fresh mozzarella cheese, sliced

Method

Heat the Bertolli spread and cook the courgette slices for a few minutes, turning occasionally, until softened. Stir in the salad leaves.
Meanwhile, spoon the tomato sauce or passata onto the pizza bases.
Top with the courgette mixture and scatter over the cheese. Cook in a preheated oven at 200°C, 180°C fan, Gas 6 for 12-15 minutes until golden.