Vegetable and salsa verde scone pizza

Vegetable and salsa verde scone pizza


1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Mix the flour and oats together, add 2 tbsp rapeseed oil and the milk to form dough. Roll out to a 30cm (12in) circle and place on a non-stick baking tray. Bake for 5 minutes.

3. Meanwhile, cook the tomatoes and garlic in a saucepan for 5 minutes until thickened, then spread over the scone base.

4. Blend the herbs along with the remaining rapeseed oil in a small food processor and toss into the vegetables, then season to taste. Arrange the vegetables on the pizza. Bake for 15 minutes until golden, then drizzle over the balsamic glaze.

5. Serve with green salad.




Sprinkle 125g (4oz) grated light mozzarella over the pizza before cooking for extra protein - but remember it will add calories


250g (8oz) self-raising wholemeal flour
75g (3oz) oats
3 tbsp cold-pressed rapeseed oil
175ml (6fl.oz) skimmed milk
400g (13oz) can chopped tomatoes
2 cloves garlic, crushed
25g (1oz) pack basil, roughly chopped
25g (1oz) pack chives, roughly chopped
1 courgette, peeled into ribbons
1 red pepper, diced
200g (7oz) spinach, wilted
1 tbsp balsamic glaze


Time: 35 minutes, including cooking
Serves: 4
Nutrition: 451 calories Fat: 12.2g Sat fat: 0.9g