Courgette brunch pizza
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Courgette brunch pizza
Pizza for brunch? Yes, you can with this fibre-rich, plant-fuelled base that’s packed with grated courgette and spring onion. Top with any of your usual pizza favourites
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
667Kcal
Fat
34gr
Saturates
14gr
Carbs
49gr
Sugars
10gr
Fibre
7gr
Protein
37gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pizza base
- 300g courgettes, coarsely grated
- 1 bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 100g plain flour
- 50g mozzarella*, grated
- 2 medium eggs, beaten
- handful of fresh basil, roughly chopped
For the toppings
- 2 tbsp olive oil
- 125g chestnut mushrooms, sliced
- 125g cherry tomatoes, halved
- 50g roasted red peppers, cut into strips
- a handful of young spinach
- 100g mozzarella*, thinly sliced
- 1 medium egg
- 10g toasted pine nuts
- pickled red onion, to serve
- fresh basil, to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 and place a baking sheet in the oven to heat up. Put the grated courgette in a muslin or clean cloth and squeeze out as much water as possible. Tip the courgette into a bowl and add the remaining pizza base ingredients. Cut a piece of baking paper the same size as the baking tray and shape the base into a 25cm disc on the paper, then slide it onto the hot baking tray. Bake for 12-14 minutes, or until just golden.
- Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the mushrooms for 3-4 minutes until golden. Remove from the heat.
- When the pizza base is golden, remove from the oven and top with the mushrooms, cherry tomatoes, red peppers, spinach and mozzarella. Drizzle with 1 tablespoon of olive oil and season well. Return to the oven for 8-10 minutes.
- Remove from the oven, crack the egg in the middle and season lightly. Scatter over the pine nuts and return to the oven for 4-5 minutes, until the egg is cooked. Scatter with pickled red onion and fresh basil to serve. *Use vegetarian cheese, if required.
