Vegetable and salsa verde scone pizza

Posted on: 04 August 2017 by Eloise Craven-Todd

A calorie conscious pizza, this vegetable scone alternative is packed with flavour and whole grains.

Vegetable and salsa verde scone pizza

Containing two of your five-a-day plus whole grains too, which are a great source of fibre, this is a really good pizza! This recipe is also low in saturated fat and salt.

Ingredients

  • 250g self-raising wholemeal flour
  • 75g oats
  • 3 tbsp cold-pressed rapeseed oil
  • 175ml skimmed milk
  • 400g can chopped tomatoes
  • 2 cloves garlic, crushed
  • 25g pack basil, roughly chopped
  • 25g pack chives, roughly chopped
  • 1 courgette, peeled into ribbons
  • 1 red pepper, diced
  • 200g spinach, wilted

Method

  1. Preheat the oven to 200°C, gas mark 6.
  2. Mix the flour and oats together, add 2 tbsp rapeseed oil and the milk to form a dough.
  3. Roll out to a 30cm circle and place on a non-stick baking tray. Bake for 5 minutes.
  4. Meanwhile, cook the tomatoes and garlic in a saucepan for 5 minutes until thickened and then spread over the scone base.
  5. Chop the herbs with the remaining rapeseed oil in a small food processor and toss into the vegetables, season with black pepper.
  6. Arrange the vegetables on the pizza. Bake for 15 minutes until golden, then drizzle over the balsamic glaze.
  7. Serve with a green salad.

Recipe provided by Rapeseed Oil Benefits

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