Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 250g pizza dough balls
- 2tablespoons plain flour (for dusting)
- 5milliliter olive oil cooking spray
- 1/2 cup Greek-style yoghurt
- 1 garlic clove, crushed
- 3 thyme sprigs, leaves picked
- 1 cup grated mozzarella
- 1 yellow capsicum, halved, deseeded, cut into strips
- 3 zucchini, peeled into ribbons
- 1/2 lemon, juiced (plus extra lemon wedges to serve)
- 2tablespoons basil pesto
- 1/3 cup Basil leaves (to serve)
Nutrition per serving
2220kJ / 530Cal
2220 Kilojoules or 530 Calories
25% of daily energy intake*
Protein
22.0grams
Fat
16.9grams
Carbs
71.0grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Give your pizza a fresh twist with the addition of zucchini. Ribbons of this green veg are layered on a bed of creamy yoghurt and drizzled with pesto. Yum!
Method
Step 1 of 3
Preheat oven to 240°C/220°C fan-forced. Line 2 large baking trays with baking paper. Roll out each dough ball on a lightly floured surface to form a 24cm oval. Place on trays and spray with oil.
Step 2 of 3
Combine yoghurt, garlic and thyme in a small bowl. Spread mixture over pizza bases. Top with mozzarella and capsicum, then bake for 12 minutes or until edges are golden.
Step 3 of 3
Meanwhile, place zucchini and lemon juice in a bowl and toss to combine. Season with pepper. Remove pizzas from oven and transfer to a board. Arrange zucchini mixture on top. Dollop with pesto. Scatter over basil leaves and season with pepper. Serve with lemon wedges.
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