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Spicy Pepperoni Courgette Pizzas

4
£1.61 Per Portion
25M

Ingredients

  • 4 courgettes (£2.40)
  • 500g Asda spicy tomato pasta sauce (£0.59)
  • 60g Italian pepperoni (£1.00)
  • 180g (1½) balls of mozzarella cheese (£0.45)
  • 50g jalapeno peppers (£1.00)
  • 1 bag of rocket (£0.50)

Cupboard Essentials

  • 1 tsp olive oil (to grease baking tray)
  • 1 tsp olive oil (per side salad)
  • Sprinkle of dried oregano

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Sorry you have to be a member to view this

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Sorry you have to be a member to view this

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method

Note: Try to choose the straightest courgettes you can find so that they can stay afloat/ stay upright.

Preheat the oven to 180°C

1. Start by slicing the courgettes lengthways down the centre to give two half-moon/ boats. Use a spoon to remove the fleshy part of the courgette which will form the hollow area for the filling to go in.

2. Grease the pan with 1 tsp of olive oil to prevent the bottom of the courgettes from sticking. Place the hollow courgettes onto the baking tray and fill each of the ‘pizzas’ with the tomato sauce.

3. Firstly layer the pepperoni & then the cheese (although this is a matter of preference)! To ensure the cheese doesn’t release too much moisture, squeeze the mozzarella ball over the sink to release the water. Top with a sprinkle of dried oregano & jalapeno peppers. The spicier you can handle, the more you add. Pop in the oven for 15 minutes, until the sides of the courgettes have softened and the cheese crisps up nicely.

4. Serve with a rocket side salad dressed in olive oil. Add some extra chilli flakes if you need any added spice and some optional chopped basil if you have any.

Step By Step

1

Preheat the oven to 180°C

Start by slicing the courgettes lengthways down the centre to give two half-moon/ boats. Use a spoon to remove the fleshy part of the courgette which will form the hollow area for the filling to go in.

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