Vegetable & Salsa Verde Scone Pizza Recipe

Name: Vegetable & Salsa Verde Scone Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 250g self-raising wholemeal flour; 75g oats; 3 tbsp cold-pressed rapeseed oil; 175ml skimmed milk; 400g can chopped tomatoes; 2 cloves garlic, crushed; 25g pack basil, roughly chopped; 25g pack chives, roughly chopped; 1 courgette, peeled into ribbons; 1 red pepper, diced; 200g spinach, wilted

Contains two of your five-a-day plus whole grains too, which are a great source of fibre. This recipe is also low in saturated fat and salt.

Prep Time

15 mins
Cook Time

20 mins
Serves

4
Cost Per Serving

£1.24

Nutrition Per Serving

Calories451 kcal

Calories

Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
Fat12.2g

Fat

Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.
Saturates0.9g

Saturates

On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Carbs59.9g

Carbs

Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
Sugars10.8g

Sugars

On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.
Fibre13.1g

Fibre

Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
Protein15.6g

Protein

All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.
Salt0.65g

Salt

A small amount of salt is needed in your diet but too much can raise your blood pressure, which increases risk of health problems such as heart disease and stroke. Adults shouldn’t eat more than about 1 teaspoon (6g) per day – and that includes salt already in the foods you eat, not just the salt you add, so check nutrition labels on food packs.

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Ingredients

250g self-raising wholemeal flour
75g oats
3 tbsp cold-pressed rapeseed oil
175ml skimmed milk
400g can chopped tomatoes
2 cloves garlic, crushed
25g pack basil, roughly chopped
25g pack chives, roughly chopped
1 courgette, peeled into ribbons
1 red pepper, diced
200g spinach, wilted

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Method

Preheat the oven to 200°C, gas mark 6.
Mix the flour and oats together, add 2 tbsp rapeseed oil and the milk to form a dough.
Roll out to a 30cm circle and place on a non-stick baking tray. Bake for 5 minutes.
Meanwhile, cook the tomatoes and garlic in a saucepan for 5 minutes until thickened and then spread over the scone base.
Chop the herbs with the remaining rapeseed oil in a small food processor and toss into the vegetables, season with black pepper.
Arrange the vegetables on the pizza. Bake for 15 minutes until golden, then drizzle over the balsamic glaze.
Serve with a green salad.

Cooking Tips

Sprinkle 125g grated light mozzarella over the pizza before cooking for extra protein.