Green Veggie Pizza Bianca
Preparation time: 25 minutes
Cooking time: 15 - 20 minutes
Serves: 4
Nutrition: Per serving
Energy
483 Kcal
Fat
7.4g
Saturates
1g
Sugars
6.4g
Salt
1.4g
A great way to welcome spring with this refreshing plant-based pizza made with soya alternative to Greek style yogurt. This pizza promises to deliver on taste. It’s low in saturated fat, provides one of your 5-a-day, is rich in protein*, and provides approximately a quarter of your daily recommended intake of fibre per serving**.
Ingredients
For the dough
400g wholemeal self-raising flour + extra for shaping
1 tbsp Italian herb seasoning or equal measures of basil, thyme, oregano and rosemary
300g Alpro Plain Soya Alternative to Greek style yogurt
For the topping
1 tbsp fresh sage, finely chopped
3 spring onions, trimmed and sliced
2 courgettes, trimmed and thinly sliced
200g Alpro Plain Soya Alternative to Greek style yogurt (50ml per pizza)
2 tbsp nutritional yeast flakes
200g frozen peas or edamame beans, defrosted
A handful of watercress, to serve
Method
Pre-heat the oven to 200°C / 180oC Fan / Gas 6 and cover a large baking tray with baking parchment. To defrost your peas or edamame beans, simply place in a bowl and cover with boiling water from the kettle – leave for 2-3 minutes, drain and rinse in cold water.
Make the dough: in a large bowl, mix together the flour and Italian seasoning. Add the Alpro Plain Soya alternative to Greek style yogurt, and stir together well using a rubber spatula until you have a smooth dough.
Place the dough on a lightly floured surface and divide into four equal pieces. Flatten each piece with your hands to make a pizza shape and arrange them on your baking tray.
Make the white sauce. Finely chop the sage and add it to the Alpro Plain Soya alternative to Greek style yogurt along with the nutritional yeast flakes. Season with a good pinch of freshly ground black pepper.
Prepping the courgettes: if you have a griddle pan, it is best to griddle the courgette slices to add extra flavour.
Final assembly: cover the pizza bases with the white sauce and finish before layering with the spring onions, courgette slices and sprinkle over the peas or edamame beans. Season with some freshly ground black pepper.
Place in the hot oven and bake for 15-20 minutes and serve with watercress and any sauce that’s left over, if you like.
Tip: You can add young spinach or any vegetables you may have in the house. Why not try some sliced green olives? If you don’t have nutritional yeast flakes, you can substitute with two teaspoons of grated parmesan, but no more as parmesan cheese is high in saturated fat and salt.
* This recipe provides 26g of protein per serving. ** This recipe also provides 7.2g of fibre per serving. The UK government recommends that we consume 30g of fibre daily