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Ingredients
- 1 large ready-prepared pizza base
- 200ml/7fl oz tomato purée
- 4 spinach leaves, stalks removed
- 1 tomato, sliced
- 1 celery stick, thinly sliced
- 1⁄2 green pepper, thinly sliced
- 1 baby courgette, sliced
- 25g/1oz fresh asparagus tips
- 25g/1oz sweetcorn kernels
- 25g/1oz fresh or frozen peas
- 4 spring onions, trimmed and chopped
- 1 tablespoon mixed dried herbs
- 50g/2oz mozzarella cheese, grated
- 2 tablespoons freshly grated Parmesan cheese
- 1 marinated artichoke heart olive oil for drizzling
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Put the pizza base on a large greased baking tray. Spread the tomato
purée over the base, almost to the edge. - Arrange the spinach leaves on the sauce, followed by the tomato slices.
Top with the remaining vegetables and the herbs. - Mix together the cheeses, and sprinkle over the top. Put the artichoke
heart in the centre. Drizzle the pizza with a little oil and season with salt
and pepper. - Bake in the oven for 18–20 minutes until the edges are crisp and
golden. Serve immediately.
