Rounding up the crew this weekend? Play it safe with a crowd favourite - this BBQ cauliflower and zucchini pizza is easy to make and a guaranteed hit.
Serves66
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + 1 hour standing time
+ 1 hour standing time
Ingredients
2 x 250g pkts fresh pizza dough
1/4 cup (40g) cashews
1 garlic clove, quartered
1 tbs extra virgin olive oil
2 tsp lemon juice
120g pkt Coles Australian Baby Rocket
1/4 cauliflower, thinly sliced
1 large zucchini, thinly sliced crossways
1/2 small red onion, thinly sliced
175g mixed tomatoes, halved
1/4 cup (60g) reduced-fat ricotta
2 tbs finely grated parmesan
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place each dough portion on a lightly floured work surface. Set aside for 1 hour to bring to room temperature.
Step 2
Meanwhile, place the cashews, garlic, oil, lemon juice and half the rocket in a food processor and process until finely chopped. Season. Reserve 1/4 cup (65g) of the pesto in a bowl.
Step 3
Preheat a covered barbecue on high. Roll out 1 dough portion to a 16cm x 35cm oval shape. Transfer to a large sheet of baking paper. Repeat with the remaining dough portion.
Step 4
Spread the remaining pesto evenly over pizza bases. Top with the cauliflower, zucchini, onion, tomato and ricotta. Sprinkle with the parmesan. Season.
Step 5
Cook pizzas, covered, on barbecue flat plate using indirect heat for 20 mins or until crisp and cooked through.
Step 6
Add 1 tbs warm water to the reserved pesto. Stir to combine. Transfer the pizzas to a large serving platter. Drizzle with the pesto mixture. Sprinkle with the remaining rocket. Cut into slices to serve.
