Pizza with broad beans and courgettes

Pizza with broad beans and courgettes
  • Serves icon Serves 4 as a light meal
  • Time icon Hands-on time 30 min

Have fun making a  light, summery pizza recipe, using up seasonal broad beans, courgettes and garlicky Greek yogurt.

Nutrition: per serving

Calories
425kcals
Fat
17.1g (6.6g saturated)
Protein
14.4g
Carbohydrates
54g (8.3g sugars)
Fibre
5.6g
Salt
1.8g
Calories
425kcals
Fat
17.1g (6.6g saturated)
Protein
14.4g
Carbohydrates
54g (8.3g sugars)
Fibre
5.6g
Salt
1.8g

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)

Method

  1. 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.
  2. 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.
  3. Meanwhile, put the broad beans in a colander, pour over freshly boiled water and leave to drain.
  4. 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.
  5. 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.

delicious. tips

  1. Za’atar is a Middle Eastern mix of dried aromatic herbs, spices and seeds. Find it in the spice aisle of large supermarkets.

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