Name: Crispy courgette and tomato wholemeal pizza with parmesan
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 tomatoes, thinly sliced; 1 courgette, thinly sliced lengthwise; 1 small red onion, thinly sliced; 2 garlic cloves, crushed; 4 cherry bocconcini, sliced; 1 teaspoon fennel seeds; 2 tablespoon grated parmesan; 1/2 cup basil leaves; 2 tablespoon tzatziki; 1 tablespoon lemon juice; salad leaves to serve; Pizza dough; 1/3 cup warm water; 1 teaspoon dry yeast; 1/2 teaspoon caster sugar; 1/4 teaspoon fine sea salt; 1 cup wholemeal plain flour; 2 teaspoon olive oil

Crispy courgette and tomato wholemeal pizza with parmesan

With a crispy wholemeal base, plenty of veges and less cheese than its takeaway counterparts, this courgette and tomato pizza recipe is perfect for dinner. Serve with salad for a fresh family meal

Serves 4

Prep

30M

Cook

25M

Marinate

Total

55M

Ingredients

2 tomatoes, thinly sliced

1 courgette, thinly sliced lengthwise

1 small red onion, thinly sliced

2 garlic cloves, crushed

4 cherry bocconcini, sliced

1 teaspoon fennel seeds

2 tablespoon grated parmesan

1/2 cup basil leaves

2 tablespoon tzatziki

1 tablespoon lemon juice

salad leaves to serve

Pizza dough

1/3 cup warm water

1 teaspoon dry yeast

1/2 teaspoon caster sugar

1/4 teaspoon fine sea salt

1 cup wholemeal plain flour

2 teaspoon olive oil

Method

1.Preheat oven to very hot, 220°C. Line an oven tray with baking paper.

2.For the pizza dough: In a small jug, combine water, yeast, sugar and salt. Set aside for 10 minutes until frothy. Sift flour into a large bowl, returning husks. Add yeast mixture and oil. Mix to a soft dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside to prove for 1 hour (dough will double in size).

3.Punch dough down. Roll out to a 3mm-thick rectangle. Place on tray.

4.In a bowl, toss tomato, courgette, onion and garlic together. Spray with oil. Spread over base. Scatter with bocconcini and fennel seeds. Bake for 20-25 minutes until crisp.

5.Sprinkle with parmesan and basil. Drizzle over combined tzatziki and lemon juice. Grind over black pepper and serve with salad.