Ingredients

  • 200 g crusty white baton, half stick
  • 3 tbsp sun dried tomato paste
  • 0.5 red pepper, deseeded and thinly sliced
  • 50 g chestnut button mushrooms, sliced
  • 49.5 g tin sweetcorn in water, drained
  • 30 g mature grated British Cheddar

Method

  1. 1

    Preheat the grill to medium. Cut the baguette in half lengthways, then cut each into 3 to create 6 pizza bases.

  2. 2

    Spread with the tomato purée, top with the pepper, mushrooms and sweetcorn, and sprinkle with the cheese.

  3. 3

    Grill for 8 minutes, until the cheese is melted, golden and bubbling.

Nutritional Details

Each serving provides
  • Energy 657kj 157kcal 8%
  • Fat 6.7g 10%
  • Saturates 1.7g 9%
  • Sugars 2.0g 2%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

18.0g carbohydrate 1.9g fibre 5.3g protein

 
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