2 medium courgettes, thinly sliced, lengthwise (260g)
1 tbsp olive oil
1 tsp Gregg's Rubbed Oregano
2 large pre-made pizza bases
½ x 130g can Wattie's Tomato Paste
1 cup grated mozzarella
250g ricotta, crumbled
¼ cup F. Whitlock & Sons Caramelised Onion Relish
1 tsp Gregg's Rubbed Oregano, extra
Fresh basil or parsley sprigs to garnish
Gregg's Chilli Flakes to garnish
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 155g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Pre heat the oven to 220C. Preheat a ridged grill pan on high. Brush the courgette slices with olive oil, sprinkle with the Gregg's Rubbed Oregano and season with salt and pepper. Chargrill courgettes for 1 to 2 minutes on each side until lightly browned. Set aside.
pread each pizza base with a thin layer of the Wattie's Tomato Paste. Sprinkle over the mozzarella. Arrange the courgette slices over the mozzarella then dot with ricotta. Dollop F. Whitlock & Sons Caramelised Onion Relish evenly over the pizza, then sprinkle with extra Gregg's Rubbed Oregano and season with pepper.
Bake in the preheated oven for 15 minutes, or until golden. Sprinkle with basil or parsley and chilli flakes. Cut into wedges to serve.