Courgette and pepper bianco pizza

Name: Courgette and pepper bianco pizza | Asda Good Living
Total time: 40 min
Yield: 8
Cuisine: Italian
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

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

By Asda Good Living,27th April 2016

(3 votes)

Cook: 40 Mins

Serves: 8

Price: 60p per serving

Nutritional Information

Each 202g serving contains

Energy
1699kj
406kcal

20%

Fat
19.2g

Med
27%

Saturates
10.7g

Med
54%

Sugars
5.1g

Med
6%

Salt
1.01g

Med
17%

of your reference intake.
Typical energy values per 100g:
841kj/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.