• 250 g British asparagus
  • 100 g cauliflower florets
  • 2 handstretched pizza bases
  • 200 g passata with onions and garlic
  • 1 courgette, sliced into ribbons with a peeler
  • 175 g mozzarella cheese, grated
  • 100 g cherry tomatoes, halved
  • 14 g fresh basil
  • 1 pinch chilli flakes to garnish (optional)


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 8. Put the asparagus and cauliflower into a pan of boiling water and cook for 2 minutes, until just tender. Remove, drain and run under cold water, then set aside.

  2. 2

    Place the pizza bases on 2 baking trays. Spread each with the passata, then top with the courgette ribbons, asparagus, cauliflower, mozzarella and the cherry tomatoes. Top with half of the basil leaves.

  3. 3

    Cook for 15-20 minutes, until golden. Serve garnished with the remaining basil and the chilli flakes.

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 14.1g 20%
  • Saturates 6.0g 30%
  • Sugars 7.1g 8%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

36.7g carbohydrate 4.4g fibre 17.9g protein

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