Courgette and pesto flatbread pizzas
A quick flatbread pizza: pesto, thin courgette ribbons, tomatoes, olives and melting mozzarella, finished with peppery rocket. On the table in 20 minutes.
- Time
- 20 min
- Serves
- 2
- Also
- One pot
- Season
- Summer
Method
- Heat the oven to 220°C (200°C fan). Use a vegetable peeler to shave the courgette into thin ribbons, halve the cherry tomatoes and halve the olives if they are large.
- Set the flatbreads on a large baking tray and spread the vegan pesto over them, right to the edges.
- Arrange the courgette ribbons, tomatoes and olives on top. Tear over the vegan mozzarella, sprinkle with the chilli flakes and drizzle with the olive oil.
- Bake for 10 minutes, until the edges of the flatbreads are crisp, the courgette is starting to colour and the mozzarella has melted.
- Pile the rocket on top, cut into pieces and serve straight away.
Tip A vegetable peeler makes quick work of the courgette ribbons. Any leftover rocket can go in a sandwich the next day.
Per portion
| Energy | 593 kcal |
| Protein | 11 g |
| Carbohydrate | 52 g |
| of which sugars | 7 g |
| Fat | 37 g |
| of which saturates | 13 g |
| Fibre | 7 g |
| Salt | 3.14 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- flatbread2
- vegan pesto60 g
- courgette1
- vegan mozzarella100 g
- cherry tomatoes130 g
- olives60 g
- rocket70 g
- chilli flakes1 tsp
- olive oil1 tbsp
