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Calories: 1428


  • 6 spinach leaves
  • Potato Base
  • Special Tomato Sauce
  • 1 to mato sliced
  • 1 celery stalk sliced thinly
  • 1/2 green bell pepper, sliced thinly
  • 1 baby courgette zucchini, sliced
  • 1 oz asparagus tips
  • 1 oz sweetcorn defrosted if frozen
  • 1 oz peas defrosted if frozen
  • 4 spring onions scallions, trimmed and chopped
  • 1 tbsp chopped fresh mixed herbs
  • 2 oz Mozzarella grated
  • 2 tbsp freshly grated Parmesan
  • 1 artichoke heart
  • olive oil for drizzling
  • salt and pepper


  • Remove any tough stalks from the spinach and wash the leaves in plenty of cold water. Pat dry with paper towels.
  • 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.
  • Arrange the spinach leaves on the sauce, followed by the tomato slices. Top with the remaining vegetables and the herbs.
  • Mix together the cheeses and sprinkle over. Place the artichoke heart in the centre. Drizzle the pizza with a little olive oil and season.
  • 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.
Calories: 1428 kcal
Carbohydrates: 220 g
Protein: 63 g
Fat: 35g
Saturated Fat: 18 g
Cholesterol: 52 mg
Sodium: 2652 mg
Potassium: 1631 mg
Fiber: 14 g
Sugar: 15 g
Vitamin A: 4354 IU
Vitamin C: 114 mg
Calcium: 881 mg
Iron: 15 mg
Dishes Pizza
Cuisine Italian
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