RecipesDinner
Dinner
Garden Marinara Veg Pizza
Roasted courgette and pepper scattered over a thick garlicky marinara, finished with mozzarella and sweet cherry tomatoes. Garden-fresh and properly saucy, with the protein built into the base itself.
- Serves
- 2
- Prep
- 20min
- Cook
- 25min
- Total
- 45min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar
Per serving
- Calories
- 411kcal
- Protein
- 22.3g
- Carbs
- 34.2g
- Fat
- 21.6g
- Fibre
- 6.1g
01
Ingredients
For 2 servings · MetricUS
- 2high-protein pizza basesshop-bought or homemade
- 1courgette, sliced into half-moons
- 1red pepper, sliced
- 150gcherry tomatoes, halvedhalf a punnet
- 3 clovesgarlic, minceddivided
- 200gpassata
- 1 tbsptomato puree
- 1 tspdried oregano
- ½ tspdried basil
- 100glight mozzarella, grated
- 1 tbspolive oilfor roasting the veg
- salt and black pepperto taste
- handfulfresh basil leavesto finish
- 2high-protein pizza basesshop-bought or homemade
- 1zucchini, sliced into half-moons
- 1red bell pepper, sliced
- 5 ozcherry tomatoes, halvedabout half a pint
- 3 clovesgarlic, minceddivided
- ¾ cuppassata or tomato sauce
- 1 tbsptomato paste
- 1 tspdried oregano
- ½ tspdried basil
- 3½ ozlight mozzarella, shredded
- 1 tbspolive oilfor roasting the veg
- salt and black pepperto taste
- handfulfresh basil leavesto finish
02
Method
Heat the oven.
Preheat the oven to 220C fan (240C conventional) or as hot as it goes, with a baking tray inside to heat up.
Roast the vegetables.
Toss the courgette and red pepper with the olive oil, half the garlic, salt and pepper on a separate tray.
Roast for 12 to 15 minutes until softened and lightly charred at the edges.
This step matters, raw courgette on a pizza just weeps water into the sauce.
Make the sauce.
While the veg roasts, mix the passata, tomato puree, remaining garlic, oregano and dried basil in a bowl.
Season with salt and pepper.
Top the pizzas.
Spread the marinara evenly over the two pizza bases, leaving a small border for the crust.
Scatter the roasted courgette and pepper over both bases, then add the halved cherry tomatoes.
Top with the grated mozzarella, keeping it light rather than heavy so the veg still shows through.
Bake and serve.
Slide the pizzas onto the preheated tray and bake for 10 to 12 minutes, until the crust is golden and the cheese has melted and started to colour in spots.
Scatter fresh basil leaves over each pizza just before serving.