Spring Garden Pizza
I stumbled across this recipe by using up a bunch of veggies in my fridge and a roll of pastry from the freezer. It’s now a summer staple in our home and fills me full of joy every time I sit down to get stuck in, I hope it fills you with joy too! I’ve created 4 different types using seasonal vegetables, but go with your style and use whatever you have in the fridge.
Serves: 2 / Ready in: 20 mins / Difficulty: 2/5 / Storing: Best eaten fresh
Ingredients
1 roll of rectangle pre-made pastry, whichever you prefer (shortcrust, puff or pizza base)
50g or more of cheddar cheese
1 courgette
1 onion
Handful of asparagus
1 yellow pepper
2 burrata
4 sun-dried tomatoes in oil
A good handful of fresh herbs or use 2tbsp of dried herbs (dill, basil, parsley, cress, oregano)
Handful of rocket salad
balsamic glaze
salt and pepper
Method
Preheat oven to 220 degrees Celsius. Let the pastry warm up to room temperature and then roll it out over a baking tray. Lightly score the pastry 2 cm away from the edge, this will allow the edges to puff up. While the oven heats up I start preparing the vegetables. Snap the woody ends off the asparagus and chop them into 2-inch bits. Slice the courgette in half lengthways and then thinly slice, creating semicircles. Deseed the pepper and thinly slice it into strips. Remove the skin from the onion and thinly slice.
Check if the oven is warmed up, pop in the pastry, and cook as per pack instructions. Don’t worry if the middle rises up, the veggies will push it back down.
Put a pan on medium-high heat and add a glug of olive oil. While it heats up, chop the sun-dried tomatoes up. Once the pan is hot, add the onions for a few minutes followed by the courgette and pepper. Once they have started to get soft and slightly brown, throw in the asparagus, sun-dried tomatoes and dried herbs if using them. Season with salt. Allow to cook and sizzle away until the vegetables are all cooked.
If using fresh herbs, chop them up and put them to one side. Once the pastry is cooked, grate over the cheese, and top with the cooked vegetables. Rip over the rocket salad and sprinkle over the fresh herbs, saving just a few to the side. Now place on the burrata, one on each side of the pizza and cut it in half. Cut the pizza into 4 quarters, each slice with half of a burrata. Sprinkle over the remaining herbs, grind over some black pepper and squeeze over some balsamic glaze. It’s ready to serve, enjoy!
Nutritional information, per serving
kcal: 1278
Fat: 80.4g
Saturates: 40.9g
Carbs: 105.4g
Sugars: 21.5g
Fibre: 10.2g
Protein: 38.1g