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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


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

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.