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Includes

Vegetarian Pizzas

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.
  • 30 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Vegetarian Pizzas

Ingredients

  • Includes
    25 grams Bertolli light buttery spread
  • Includes
    2 courgettes thinly sliced
  • Includes
    handful mixed salad leaves
  • Includes
    150 ml tomato sauce or passata
  • Includes
    4 individual pizza bases
  • Includes
    200 grams fresh mozzarella cheese sliced

Nutritional Guidelines
(per serving)

  • 561 kcal
    Energy (kcal)
  • 23.5 g
    Protein (g)
  • 74.8 g
    Carbohydrate excl. fibre (g)
  • 17.1 g
    Fat (g)
  • Energy (kcal)
    561 kcal
  • Protein (g)
    23.5 g
  • Carbohydrate excl. fibre (g)
    74.8 g
  • Sugar (g)
    11.3 g
  • Fibre (g)
    6 g
  • Fat (g)
    17.1 g
  • Saturated fat (g)
    8.1 g
  • Sodium (mg)
    781 mg
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Heat the Bertolli spread and cook the courgette slices for a few minutes, turning occasionally, until softened. Stir in the salad leaves.
  2. Meanwhile, spoon the tomato sauce or passata onto the pizza bases.
  3. 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.

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