Courgette and mushroom pizza

Nothing beats a homemade pizza on the weekend, especially when it’s low in calories and fat. Make the pizza bases in advance and defrost for a quick and easy dinner.


  • 125g cherry tomatoes, halved if large
  • ½ small courgette, thinly sliced
  • 50g button mushrooms, sliced
  • ½ small red onion, thinly sliced
  • 75g reduced-fat cheddar
  • 4 pizza bases, thawed
  • Small handful fresh basil leaves, to garnish


  1. Heat the oven to 220°C/fan 200°C/gas 7. Divide the tomatoes, courgette, mushrooms, onion and cheese among the pizza bases.
  2. Cook for 10–12 min until the bases are crispy and the toppings hot. Garnish with the basil and a grind of black pepper.

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