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Pizza with broad beans and courgettes

Name: Pizza with broad beans and courgettes
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Serves 4 as a light meal
Cuisine: Italian recipes
Ingredients: 250g self-raising flour; 500g Greek yogurt; 100g skinned broad beans; freshly boiled water; 3 courgettes; extra- virgin olive oil; 1 crushed garlic clove; Za’atar (see know-how)

Published: 19 Aug 15
Updated: 18 Mar 24

Have fun making a light, summery pizza recipe, using up seasonal broad beans, courgettes and garlicky Greek yogurt.

Easy
July 2015

Test kitchen approved

Serves 4 as a light meal
Hands-on time 30 min

Have fun making a light, summery pizza recipe, using up seasonal broad beans, courgettes and garlicky Greek yogurt.

Nutrition: per serving

Calories: 425kcals
Fat: 17.1g (6.6g saturated)
Protein: 14.4g
Carbohydrates: 54g (8.3g sugars)
Fibre: 5.6g
Salt: 1.8g

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Ingredients

250g self-raising flour
500g Greek yogurt
100g skinned broad beans
freshly boiled water
3 courgettes
extra- virgin olive oil
1 crushed garlic clove
Za’atar (see know-how)

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Method

Heat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yogurt and a few pinches of salt. Bring together into a dough with your hands (add a splash of water if it’s dry), then knead on a floured surface until smooth.
Roll out into a 5mm thick circle, then fold over the pin and transfer to a floured baking sheet. Bake for 10 minutes until crisp.
Meanwhile, put the broad beans in a colander, pour over freshly boiled water and leave to drain.

Put a griddle pan over a medium heat. Thinly slice the courgettes lengthways, toss in a little olive oil, then griddle for 1-2 minutes on each side until cooked. Drain on kitchen paper.
In a bowl, mix the remaining Greek yogurt with a drizzle of olive oil and crushed garlic, then spread over the pizza. Top with the beans and courgettes, drizzle with a little more oil, then sprinkle with za’atar.