Protein-Rich Veggie-Loaded Pizza

by Nessa Robins

This delicious pizza is packed full of flavour and nutrients. The base is simply some self raising flour with yogurt and a little salt, which comes together with ease, and pairs so perfectly with the veggie-loaded topping. I’m using mushrooms, pepper, and courgette, but any soft vegetables could be used in their place. 

These pizzas are best enjoyed straight from the oven but can be saved in an airtight container in the fridge to enjoy the next day, either cold or heated through.

Enjoy!

Nessa x 

Protein-Rich Veggie-Loaded Pizza

Serves 2

Ingredients

  • 150g mushrooms, roughly chopped
  • 1 pepper, deseeded and diced
  • 1 courgette, diced
  • 1tbsp olive oil
  • Salt & freshly ground pepper
  • 350g self raising flour, sieved
  • ½ tsp salt 
  • 350ml full fat Greek yogurt
  • 4tbsp pizza sauce or passata
  • 1 ball Mozzarella

To serve

  • Hot honey
  • Basil leaves 

Method

  1. Preheat the oven to to 220°C/fan 200°C/gas 7.
  2. To a medium-sized ovenproof dish, add the mushrooms, pepper and courgette. Drizzle over the olive oil and season with salt and pepper. Toss to combine. Bake in the preheated oven for 15 minutes.
  3. In a large bowl, combine the flour with the salt and add the yogurt. With your hand or a fork, bring the mixture together to form a ball of dough. Cut into two halves.
  4. Transfer to a floured board and roll each ball out to make the pizza bases.
  5. Gently make a border for each pizza by gently folding the edges over. Divide the pizza sauce between the two pizzas. Top with the roasted vegetables and dot over the mozzarella. 
  6. Place in the preheated oven for 25-30 minutes, until it is cooked through, golden and bubbling. 
  7. Serve straightaway with a drizzle of honey and a scattering of basil leaves. 

Tomato Bruschetta

by Nessa Robins

This Tomato Bruschetta makes for a delicious lunch or tea. It is packed with fresh flavours and plenty of nutrients too. Irish-grown tomatoes are now in-season and they really are a taste sensation. When making this dish, make sure to choose a really good quality bread. When it comes to the salad leaves, dress them lightly just before serving. This keeps the greens fresh and vibrant, preserving their texture and letting the pure flavours shine without turning limp or soggy. Enjoy the iconic taste of Ireland’s finest tomatoes in every bite!

Enjoy! 

Nessa x

Tomato Bruschetta

Ingredients

Serves 2

For the tomatoes

  • 200g cherry tomatoes, roughly chopped
  • Handful fresh basil, torn
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Sprinkle sea salt 

For the toast

  • 4 slices good-quality ciabatta
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and cut in half 

For the salad

To serve

  • Fresh basil, chives, and thyme leaves

Method

  1. Add the chopped tomatoes to a bowl with the basil. Drizzle over the olive oil and vinegar. Add a sprinkle of sea salt. Stir to combine and leave to one side.  
  2. Place a griddle pan over a high heat. Add a little drizzle of olive oil to both sides of the slices of bread. Add to the hot pan and toast until nicely browned. Take from the pan and rub each piece with the clove of garlic. 
  3. When ready to serve, add the lettuce leaves to a bowl, drizzle over the oil and honey, and add a squeeze of lemon. Toss to combine.
  4. Place the bread on two plates and divide the tomato mixture, with the juices, to the top of each slice. Evenly top with the dressed salad leaves. Sprinkle over the fresh herbs and enjoy straightaway.