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Broccoli, Olive & Baby Spinach Pizza


Broccoli, Olive And Baby Spinach Pizza

Broccoli, Olive & Baby Spinach Pizza

Cooking for one doesn’t need to be a challenge. If you have a few core ingredients, you will be able to create a great pizza in a few minutes.

Serves: 1

VG

Ingredients

Method

  • ¼ cup passata
  • ¼ tsp mixed dried Italian herbs
  • 1 garlic cloves, crushed
  • 1 wholemeal Lebanese bread
  • 150g broccoli florets
  • ¼ zucchini, cut into thin rounds
  • ½ tbsp finely grated lemon rind
  • 1 tbsp pine nuts
  • 1 cup baby spinach leaves
  • 5 capers
  • 6 Kalamata olives, pitted
  1. Preheat oven to 220°C.
  2. Mix passata, Italian herbs and garlic in bowl and spread evenly on Lebanese bread. Top with broccoli florets, zucchini rounds, cashew sour cream (recipe on page xxx), lemon zest and pine nuts.
  3. Place in oven and cook for about 20 mins until crisp on edges and underneath.
  4. Remove from oven, top with spinach leaves, capers and Kalamata olives. Serve on a wooden board.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.