Rainbow veggie flatbread pizza

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Rainbow veggie flatbread pizza

Cooked naan 2
Pizza sauce, homemade or store-bought 125 ml
Torn Mozzarella cheese 125 ml
of chopped colourful vegetables (such as broccoli florets, green peppers,
yellow peppers, orange peppers, quartered baby or rosa tomatoes,
red onions and thinly-sliced courgettes) 4 x 250 ml
Olive oil 10 ml
Dried Italian seasoning 10 ml

Toppings: grated Parmesan cheese, red pepper flakes, de-pipped black
olives, artichoke quarters

1. Preheat oven to 220ºC/200ºC fan/Gas mark 7.
2. Lay out both pieces of naan in a single layer on a large greased
baking sheet.
3. Divide pizza sauce between the two pieces of naan, and use a spoon to
spread it over the top of the naan.
4. Sprinkle torn mozzarella on top of the pizza sauce. Then layer the veggies in
a rainbow pattern on top of the cheese. Drizzle or mist each pizza with a bit
of olive oil. Then sprinkle each pizza with the Italian seasonings.
5. Bake for about 20 minutes, or until the veggies are cooked and the crust is
slightly golden.
6. Remove pizzas from oven, and sprinkle with optional toppings if desired.
Slice and serve warm.

Serves 6 – 8

With Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.