Sun-dried Tomato & Olive Courgette Pizza
Try this low calorie alternative to a standard pizza. The sun-dried tomato, olive & caper topping adds a Mediterranean feel to this delicious courgette pizza.
Servings: 4
Calories: 248kcal
Cost: £1.36
Equipment
Ingredients
- 4 courgettes, sliced in half (£1.50)
- 500 g passata (£0.40)
- 50 g sundried tomatoes, thinly sliced (£1.90/2)=(£0.95)
- 30 g black olives, thinly sliced (£0.49)
- 3 tbsp capers (£1.25/2=(£0.62)
- 2 balls mozzarella, squeezed of excess liquid (£0.49x2)=(£0.98)
- Bunch of curly parsley, torn (£0.50)
Cupboard Essentials
- ½ tsp garlic granules
- ½ tsp onion granules
- Salt & Pepper
- Optional - red pepper flakes
Instructions
Preheat oven to 180°C
- Using a spoon, remove the fleshy part of the courgette which will form the hollow area for the filling to go in.
- In a mixing bowl, combine the passata with the garlic granules, onion granules, red pepper flakes (optional) and a pinch of salt and pepper.
- Place the courgette halves onto a baking tray and spoon the passata into the hollows.
- Add around half of the toppings onto the courgettes (the black olives, capers and sun-dried tomatoes), followed by the squeezed & torn mozzarella. Then, add the remaining toppings and pop in the oven for 10-15 minutes. Or until the cheese is golden and crispy. Serve with torn fresh parsley and enjoy!
Notes
- Preheat your oven to ensure it is hot enough for a golden brown topping when roasting the courgettes/mozzarella.
- Remove the inner courgette flesh to create space for the tomato sauce and prepare the additional toppings like drained capers, sliced black olives, red onion, red peppers, and parmesan shavings.
- Squeeze the mozzarella to release excess moisture and prevent a soggy pizza
- Garnish with herbs such as parsley or basil.
Nutrition
Calories: 248kcal | Carbohydrates: 13g | Protein: 17g | Fat: 16g