© J Sainsbury plc 2020
Courgette pizza boats
Get creative in the kitchen with this gluten-free pizza recipe. Halve and roast fresh courgettes before loading them with your favourite pizza toppings, such as chorizo, creamy mozzarella and fresh basil. These tasty courgette pizza boats are ready in 30 minutes and are perfect for a kids' pizza party, too
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 medium courgettes
- 1 tbsp olive oil
- 75g diced chorizo
- 2 cloves garlic, crushed
- 335g cherry tomatoes, halved
- 1 tbsp tomato purée
- 1 tsp dried mixed herbs
- 150g ball mozzarella, torn into small pieces
- 28g fresh basil, roughly torn
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Halve the courgettes lengthways. Scoop out the seeds using a teaspoon and roughly chop them. Place the courgette halves on a roasting tray, brush with the oil and bake for 12-15 minutes, until just soft.
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2
Meanwhile, add the diced chorizo to a medium saucepan over a medium heat and cook for 3-4 minutes, until golden and the oil has started to release. Add the garlic and cook for a further minute. Add the courgette seeds, tomatoes, tomato purée and dried herbs with seasoning and simmer for 5 minutes with the lid on, until the tomatoes have softened and burst slightly. Remove the lid and cook for a further 5 minutes until thickened. Stir through half the basil.
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3
Preheat your grill to the highest setting. Divide the tomato mixture between the roasted courgettes and top with the mozzarella. Place under the grill for 3-4 minutes, until the mozzarella is melted and golden. Top with the remaining basil and divide between 4 plates to serve.
