Pizza primavera
Serves 2
Thin crust pizza topped with
asparagus, zucchini, peas, sun-dried tomatoes, arugula (rocket), and
a combination of mozzarella and Parmesan cheese. A taste of spring
in every bite!
1 clove garlic — minced
3 tablespoons chopped canned tomatoes
1 tablespoon tomato paste
¼ cup diced sun-dried tomatoes
1 teaspoon extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 store-bought pre-baked thin pizza crust (or use a large whole
wheat pita bread as the crust)
3 oz (85g) grated mozzarella cheese
1 oz (30g) grated Parmesan cheese
10 fresh asparagus tips
½ zucchini - sliced into rounds
2 tablespoons green peas (fresh, or frozen and defrosted)
A handful of arugula (rocket)
PREHEAT the oven to 450°F/230°C. MIX
together the garlic, tomatoes, tomato paste, sundried tomatoes,
olive oil, oregano, salt and black pepper in a small bowl. SPREAD
the sauce evenly over the pizza crust. SPRINKLE the mozzarella
cheese on top. ARRANGE the asparagus, zucchini and peas evenly over
the pizza crust. SPRINKLE with half the Parmesan cheese. PLACE the
pizza on a baking tray and cook for 10 minutes. SPRINKLE over the
remaining Parmesan and top with the arugula.
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