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Pizza with courgettes, asparagus, olives and mozzarella
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1 large essential Waitrose courgette
1½ tbsp essential Waitrose olive oil
Pinch chilli flakes
100g asparagus tips
2 Waitrose frozen stone baked pizza bases*
125g pack essential Waitrose Italian mozzarella, drained
handful green olives, halved
handful basil leaves, to serve
* Available in selected stores
1. Preheat the oven to 220°C, gas mark 7. Slice the courgette as thinly as you can – a mandoline is great or use a sharp knife. Heat the oil in a large frying pan over a medium-high heat and add the courgette and chilli fl akes. Season and cook for 5 minutes, stirring, until slightly softened. Stir through the asparagus.
2. Put the pizza bases onto parchment- lined baking trays and divide the prepared vegetables between them, making sure they cover the bases evenly. Tear the mozzarella and scatter over the top, along with the olives. Bake for 12-15 minutes, until golden (you may need to rotate them halfway). Serve scattered with the basil leaves.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per pizza 3884kJ
This recipe was first published in May 2018.