Courgette & pepper bianco pizza

Courgette & pepper bianco pizza

The creamy white sauce in this barbecued pizza recipe allows the fresh vegetables to shine through.

By , 27 April 2016
Courgette & pepper bianco pizza
  • Ready in: 40 mins
  • Serves: 8
  • Price: 60p per serving
Nutritional Info
Each 202g serving contains
  • Fat 19.2
    27%
  • Sat Fat 10.7
    54%
  • Sugar 5.1
    6%
  • Salt 1.01
    17%
  • Cals 406
    20%
of your reference intake.
Typical energy values per 100g: 842kJ/201kcal.
Ingredients
  • 15g butter
  • 15g flour
  • 175ml milk
  • 1/2 level tsp garlic powder
  • 50g Parmesan, grated
  • 290g pack Chosen by you great to bake Pizza Mix
  • Flour, for dusting
  • Oil, for greasing
  • 2 courgettes, sliced lengthways, 3mm thick
  • 2 red peppers (or yellow peppers), de-seeded and cut into 6
  • 100g Parmesan, shaved with a vegetable peeler
  • 2 x 125g balls mozzarella, drained and torn
  • 2 tbsp pine nuts, toasted
  • 2 handfuls rocket, to serve
Method
  • To make the bianco sauce, melt the butter in a small pan and stir in the flour. Cook over a medium heat, stirring, for 1 minute. Slowly whisk in the milk, then simmer for 3 minutes.

  • Add the garlic powder and Parmesan and stir until smooth. Cover and set aside until ready to use.

  • For the base, empty the pizza mix into a bowl and add 200ml warm water. With a fork, mix into a ball of dough. Knead on a lightly floured surface for 5 minutes. Shape into 2 balls. Roll out each ball to a circle 20cm across.

  • Place each base on a lightly greased and floured baking tray. Cover with oiled cling film and leave in a warm place for 10 minutes, to rise (leave 1-2 minutes longer for a thicker crust, or 1-2 minutes less for crispier).

  • Barbecue or griddle the courgettes and peppers for 1 minute on each side, until charred. Leave to cool.

  • Thinly spread the pizza bases with the bianco sauce, then sprinkle on the shaved Parmesan. Top with the vegetables and the mozzarella.

  • Slide the pizzas on the barbecue grill, put the lid on and cook for 7-8 minutes, until the bases are golden and the cheese has melted. Or cook in a pre-heated oven at 220C/200C Fan/Gas 7 for 20 minutes.

  • Top with rocket and pine nuts (if using), then serve.