INGREDIENTS

• 2 Plain Shop Bought Pizza Base, Large(600g)

• 1 Tin Chopped Tomatoes (400g)• 1 Tablespoon Tomato Puree (15g)• 1 Teaspoon Mixed Herbs (1g)• 2 Red Peppers, Medium Sized (320g)• 8 Mushrooms, Medium Sized (80g)• 4 Tomatoes, Medium Sized (340g)• 2 Red Onions, Small Sized (120g)• 2 Tablespoons Cheddar Cheese,

(Grated) (20g)

HEALTHY VEGETABLE PIZZAReady in 40 minsServes 4, costs under £4.00Cooks in 30 mins

METHOD

1. Heat the oven to 190°C / 375°F /170°C fan oven / gasmark 5 - followthe temperature instructions on the backof the pizza base box.

2. Drain the chopped tomatoes of somejuice and add to the pan with thetomato puree and dried mixed herbs.Simmer over a low heat until slightlythickened.

3. While the sauce is simmering, wash andslice the peppers and tomatoes. Rinseor wipe the mushrooms and slice them.Peel and chop the red onions and gratethe cheese.

4. Spread the tomato sauce onto the plainpizza bases and dress the pizzas withthe pepper, mushrooms, tomatoes andred onion.

5. Finish with a thin layer of grated maturecheese.

6. Bake in the oven for 15-20 minutes andenjoy hot.

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

(Based on 1 serving of 402g)

Energy540kJ

2279kcal

Fat9.8g

Sugars16.6g

Salt1.3g

Saturates1.3g

www.eatbetterfeelbetter.co.uk/recipe/healthy-vegetable-pizza

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Crisps

Raisins

Frozenpeas

Lentils

Soyadrink

Cous

Cous

pasta

Whole wheat

Bagels

Porridge

Low fatsoft cheese

Tuna

Plainnunu peas

Chick

Semi

milkskimmed

Choppedtomatoes

lowersaltandsugar

Beans

Wholegraincereal

Potatoes

Spaghetti

Low fatPlain

yoghurt

Leanmince

Lower fatspread

Sauce

OilVeg

Rice

Each serving (150g) contains

of an adult’s reference intakeTypical values (as sold) per 100g: 697kJ/ 167kcal

Check the label on packaged foods

Energy1046kJ250kcal

Fat Saturates Sugars Salt3.0g 1.3g 34g 0.9g

15%38%7%4%13%

Choose foods lower in fat, salt and sugars

Source: Public Health England in association with the Welsh government, Food Standards Scotland and the Food Standards Agency in Northern Ireland © Crown copyright 2016

Use the Eatwell Guide to help you get a balance of healthier and more sustainable food. It shows how much of what you eat overall should come from each food group.

Eatwell Guide

Eat less often andin small amounts

Choose lower fat and

lower sugar options

Eat more beans and pulses, 2 portions of sustainably

sourced �sh per week, one of which is oily. Eat less

red and processed meat

Potatoes, bread, rice, pasta and other starchy carbohydrates

2000kcal 2500kcal = ALL FOOD + ALL DRINKSPer day

Choose wholegrain or higher �bre versions with less added fat, salt and sugar

Frui

t a

nd ve

getables

Oil & spreads

E

at a

t lea

st 5

por

tions

of a

varie

ty of fr

uit and vegetables every day

LOW LOW HIGH MED

Choose unsaturated oils and use in small amounts

Dairy and alternativesBeans, pulses, �sh, eggs, meat and other proteins

6-8a day

Water, lower fat milk, sugar-free drinks including tea and coffee all count.

Limit fruit juice and/or smoothies to a total of 150ml a day.

Try out these recipes and use the Eatwell Guide to eat healthily and get the balance right.

FSS2018_Recipe-pizza.indd 2 29/08/2018 15:27:12