Courgette and pepper bianco pizza
- 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
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.