• 4servings
  • 15minutes
  • 325calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large courgette, thinly sliced

  2. 1 yellow pepper, seeded and thinly sliced

  3. 1 tbsp extra virgin olive oil

  4. 2 large wholemeal baps, split open in half

  5. 120 ml (4 fl oz) passata with onion and garlic

  6. handful of fresh oregano leaves

  7. 200 g (7 oz) mozzarella cheese, sliced

  8. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the grill to the hottest setting. Line the grill pan with a piece of foil. Put the courgette and pepper slices on the foil, sprinkle with the olive oil and toss together. Spread out the vegetables, then grill for about 5 minutes or until they begin to soften.

  2. Add the baps, laying them on top of the vegetables, crust sides uppermost, and toast lightly on the crust side. Remove the baps. Turn the vegetables and continue grilling them while you add the topping to the baps.

  3. Spread the untoasted cut side of each bap with passata, allowing it to soak into the bread. Add a few oregano leaves to each one, then arrange the grilled vegetables on top, sprinkling them with seasoning to taste. Lay the slices of mozzarella cheese over the vegetables.

  4. Put the bap pizzas back in the grill pan. Cook under the hot grill for 3–5 minutes or until the cheese melts and begins to brown. Serve immediately, while piping hot.


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