Veggie Pizza with Baby Spinach and Walnuts

Veggie Pizza with Baby Spinach and Walnuts

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 10, 2018.
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Ingredients

Pizza

  • 1 broccoli
  • 1 tomato
  • 1 courgette
  • 70g Kalamata olives (optional, adults)
  • 70g tomato paste
  • 2 Tbsp water
  • 1 Tbsp mild sweet chilli sauce or tomato sauce
  • 1½ cups grated cheese
  • 3 pizza bases
  • Zest of ½ lemon (optional, adults)
  • Chilli flakes (optional, adults)

Dressing (optional, adults)

  • 1 clove minced garlic
  • ¼ cup mayo
  • 1-2 tsp lemon juice

Salad

  • 50g chopped walnuts
  • 75g baby spinach

Steps

  1. Preheat oven to 220°C. Preheat two oven trays. Finely chop broccoli until you have two cups worth. Dice tomato 1cm; thinly slice courgette; tear olives into small pieces (if using).
  2. In a small bowl, mix tomato paste, water and sweet chilli/tomato sauce. Cut one pizza base in half. Divide tomato mixture between bases and spread to cover. Sprinkle grated cheese between bases, reserving ½ cup for the top.
  3. Divide broccoli, tomato, courgette and olives evenly between pizzas. Sprinkle over remaining grated cheese. Season. Sprinkle over lemon zest and chilli flakes (if using).
  4. Transfer 1½ pizzas to each preheated tray. Cook for about 14 minutes, until the base is crisp and golden around the edges. Swap trays halfway to ensure even cooking.
  5. While pizzas cook, in a small bowl mix all dressing ingredients (if using). Season and set aside. Place spinach in a medium bowl with walnuts. When pizzas are cooked add a drizzle of olive oil, toss and season to taste.
  6. To serve, cut veggie pizza into wedges. Divide salad between plates and drizzle with dressing (if using).

Nutritional Information

Energy 1994 kj
477 kcal
Protein 21.9g
Carbohydrate 50.0g
Fat 19.5g