Vegetarian pizza







Cook Time

20-25 Min


  • 1 large ready-prepared pizza base
  • 200ml/7fl oz tomato purée
  • 4 spinach leaves, stalks removed
  • 1 tomato, sliced
  • 1 celery stick, thinly sliced
  • 1⁄2 green pepper, thinly sliced
  • 1 baby courgette, sliced
  • 25g/1oz fresh asparagus tips
  • 25g/1oz sweetcorn kernels
  • 25g/1oz fresh or frozen peas
  • 4 spring onions, trimmed and chopped
  • 1 tablespoon mixed dried herbs
  • 50g/2oz mozzarella cheese, grated
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 marinated artichoke heart
  • olive oil for drizzling
  • sea salt and freshly ground black pepper
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Put the pizza base on a large greased baking tray. Spread the tomato purée over the base, almost to the edge.
  • Arrange the spinach leaves on the sauce, followed by the tomato slices. Top with the remaining vegetables and the herbs.
  • Mix together the cheeses, and sprinkle over the top. Put the artichoke heart in the centre. Drizzle the pizza with a little oil and season with salt and pepper.
  • Bake in the oven for 18–20 minutes until the edges are crisp and golden. Serve immediately.
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