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Ingredients
400g pack Jus-Rol Sourdough Pizza Base
Plain flour, for stretching
75g green basil pesto
300g loose Essential Courgettes
2 tbsp olive oil
1/2 x 20g pack basil, roughly chopped, plus a few whole leaves, to serve
4 Essential Free Range White Eggs
180g frozen Essential Garden Peas, blanched
Method
Preheat the oven to 220ºC, gas mark 7. Line
a large baking sheet with baking parchment.
Cut the pizza dough into 4, and use floured
hands to stretch each piece into rounds about
15cm across. The bases needn’t be neatly
shaped. Place on the baking sheet and spread
with the pesto, leaving a 1cm border. Leave to
stand in a warm place.
Meanwhile, halve the courgettes lengthways,
then cut into 0.5cm half moons. Heat 1 tbsp oil
in a frying pan and fry the courgettes for 3 minutes, until beginning to colour. Stir in the
chopped basil and season. Spoon around
the edges of the pizza bases, then break 1 egg
into the centre of each. Season the eggs.
Bake for 5 minutes. Spoon the peas on top
and return to the oven for 10 minutes more,
until the eggs are lightly set and the peas are
hot through. Drizzle with the remaining oil
and scatter with more basil leaves to serve.
Cook’s tip
It’s best to shape the pizza bases by hand-stretching, but if you can’t make the portions big enough, finish shaping with a rolling pin. If there’s time, use the dough at room temperature instead of straight from the fridge.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,174kJ/ 519kcals
Fat
24g
Saturated Fat
4.3g
Carbohydrates
42g
Sugars
5.3g
Fibre
4.9g
Protein
21g
Salt
2.2g
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