Have fun making a light, summery pizza recipe, using up seasonal broad beans, courgettes and garlicky Greek yogurt.
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Ingredients
- 250g self-raising flour
- 500g Greek yogurt
- 100g skinned broad beans
- freshly boiled water
- 3 courgettes
- extra- virgin olive oil
- 1 crushed garlic clove
- Za’atar (see know-how)
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Method
- Heat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yogurt and a few pinches of salt. Bring together into a dough with your hands (add a splash of water if it’s dry), then knead on a floured surface until smooth.
- Roll out into a 5mm thick circle, then fold over the pin and transfer to a floured baking sheet. Bake for 10 minutes until crisp.
- Meanwhile, put the broad beans in a colander, pour over freshly boiled water and leave to drain.
- Put a griddle pan over a medium heat. Thinly slice the courgettes lengthways, toss in a little olive oil, then griddle for 1-2 minutes on each side until cooked. Drain on kitchen paper.
- In a bowl, mix the remaining Greek yogurt with a drizzle of olive oil and crushed garlic, then spread over the pizza. Top with the beans and courgettes, drizzle with a little more oil, then sprinkle with za’atar.
Nutrition
- 425kcals Calories
- 17.1g (6.6g saturated) Fat
- 14.4g Protein
- 54g (8.3g sugars) Carbs
- 5.6g Fibre
- 1.8g Salt
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