This flatbread pizza idea from Olive magazine went down a treat at home when I tried it a couple of months ago. Courgettes are still in season, so this recipe should give you an interesting idea on how to make a quick and easy vegetarian flat bread pizza, bursting with flavour. When it comes to quick meals, you won’t be able to beat these – they take about 20 minutes to put together and are perfect for a midweek supper! The original recipe (link below) uses mint, but I think basil goes really well with the courgettes. I’ve also added a tomato base for extra flavour.
Courgette, chilli and mint pizzas
Serves 2 | Prep 10 minutes | Cook 10 minutes | Easy | Vegetarian
- 2 large or 4 small flatbreads;
- olive oil;
- 100ml tomato passata;
- 2 tsp oregano;
- 1 clove garlic, crushed
- 2 small courgettes, cut into ribbons using a potato peeler or a mandolin;
- 1 red chilli, finely sliced;
- 1 ball mozzarella, torn into pieces;
- a handful basil.
Lightly brush the flatbreads with oil and grill for a minute on one side, then turn. Mix the passata, oregano and garlic together, then spread the tomato base over the flatbreads. Toss the courgette, garlic and chilli with oil and arrange over the breads. Add the mozzarella. Grill until the courgette starts to wilt. Season well. Add the basil and a slug more extra virgin olive oil if you like.
Tips and variations: I also made these also by dolloping a bit of ‘Nduja paste or adding slices of salami, chorizo, leftover roast chicken … they go great with whatever toppings you have available!
Original recipe from Olive Magazine, available here.