For the base

  • 150g gram flour
  • 1 tsp dried mixed herbs
  • 1 tbsp olive oil, for brushing

For the topping

  • 1 courgette, trimmed and shaved into ribbons
  • 1 red onion, cut into wedges
  • 100g broccoli florets
  • 1 tsp oregano
  • 1½ tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp tomato puree
  • 390g carton chopped tomatoes
  • 120g bistro salad, to serve


  1. 1

    First, prepare the base. Add the flour and dried mixed herbs to a large bowl, season, then whisk in 250ml cold water. Cover with a clean tea towel and allow to rest for at least an hour.

  2. 2

    Meanwhile, toss the courgette, onion and broccoli with the oregano and 1 tbsp olive oil and season. Heat a griddle plan until smoking, and char the vegetables. The courgette ribbons and onion will only take 1-2 minutes on each side, but the broccoli may need a little longer. Set aside on a plate.

  3. 3

    Heat the remaining olive oil in a saucepan and cook the garlic over a low heat for 2 minutes until fragrant. Season, add the tomato puree and chopped tomatoes, then turn up the heat and simmer for 5 minutes, until reduced slightly.

  4. 4

    Preheat the oven to 180°C/gas mark 4. To cook the base, lightly brush a 26cm ovenproof frying pan with the olive oil. Pour in the batter and swirl around the pan to coat – it should be about ½cm thick. Cook on the hob over a medium heat for 2-3 minutes until it lifts easily, and carefully flip – you may need a plate to do this. Cook for another 2-3 minutes until golden brown.

  5. 5

    Dollop the tomato sauce over the pizza base and spread it out with the back of a spoon. Add the griddled vegetables and bake in the oven for 8-10 minutes. Serve with the leafy green salad.

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 7.7g 11%
  • Saturates 1.2g 6%
  • Sugars 8.4g 9%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

29.6g carbohydrate 6.7g fibre 12.7g protein

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