As the name implies, this colourful pizza should be topped with fresh vegetables from the garden, especially in the summer months.
6 spinach leaves
Potato Base
Special Tomato Sauce
1 tomato, sliced
1 celery stalk, sliced thinly
1/2 green (bell) pepper, sliced thinly
1 baby courgette (zucchini), sliced
30 g (1 oz) asparagus tips
30 g (1 oz) sweetcorn, defrosted if frozen
30 g (1 oz) peas, defrosted if frozen
4 spring onions (scallions), trimmed and chopped
1 tbsp chopped fresh mixed herbs
60 g (2 oz) Mozzarella, grated
2 tbsp freshly grated Parmesan
1 artichoke heart
olive oil for drizzling
salt and pepper
Potato Base
Special Tomato Sauce
1 tomato, sliced
1 celery stalk, sliced thinly
1/2 green (bell) pepper, sliced thinly
1 baby courgette (zucchini), sliced
30 g (1 oz) asparagus tips
30 g (1 oz) sweetcorn, defrosted if frozen
30 g (1 oz) peas, defrosted if frozen
4 spring onions (scallions), trimmed and chopped
1 tbsp chopped fresh mixed herbs
60 g (2 oz) Mozzarella, grated
2 tbsp freshly grated Parmesan
1 artichoke heart
olive oil for drizzling
salt and pepper
method
1. Remove any tough stalks from the spinach and wash the leaves in plenty of cold water. Pat dry with paper towels.
2. Roll out or press the potato base, using a rolling pin or your hands, into a large 25 cm (10 inch) circle on a lightly floured work surface. Place the round on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little. Spread with the tomato sauce.
3. Arrange the spinach leaves on the sauce, followed by the tomato slices. Top with the remaining vegetables and the herbs.
4. Mix together the cheeses and sprinkle over. Place the artichoke heart in the centre. Drizzle the pizza with a little olive oil and season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden brown. Serve immediately.
2. Roll out or press the potato base, using a rolling pin or your hands, into a large 25 cm (10 inch) circle on a lightly floured work surface. Place the round on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little. Spread with the tomato sauce.
3. Arrange the spinach leaves on the sauce, followed by the tomato slices. Top with the remaining vegetables and the herbs.
4. Mix together the cheeses and sprinkle over. Place the artichoke heart in the centre. Drizzle the pizza with a little olive oil and season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden brown. Serve immediately.
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