Garden Veggie Pizza
Cherry tomatoes, olives, mushrooms and fresh herbs on a crisp Bologna crust. Pizza night, with no compromises.
Method
- Heat your oven to 425°F (220°C) and place a baking tray inside to warm up.
- Spread the passata over the Bologna Pizza Crust, leaving a thin border.
- Scatter over the mozzarella, then the tomatoes, mushrooms and olives.
- Drizzle with olive oil and bake for 10 to 12 minutes, until the cheese bubbles and the edges are golden.
- Finish with fresh basil and oregano, slice and serve straight away.
Gluten free tip
Use a dedicated pizza cutter and board for gluten-free pizza to avoid cross-contact.
