Categories: June

Ingredients

• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 medium onion, roughly chopped
• 1 large carrot, cut into 1/2cm pieces
• 1 medium courgette, ends trimmed and cut into 1/2cm pieces
• 1 yellow pepper, seeded and thinly sliced
• a handful of frozen peas
• 200g can chopped tomatoes, drained
• small bunch basil leaves

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7.

2. Put the olive oil into a large frying pan with the onion, carrot, courgette and pepper. Cook over a gentle heat, stirring regularly for 10 minutes, then add the peas and cook for 5 more minutes until the vegetables are tender. Stir in the drained tomatoes, spoon over the pizza base and spread, leaving a border of dough. Drizzle with a little olive oil and cook for 15 minutes until the crust is pale golden. Scatter over the fresh basil to serve.

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