Vegetable & salsa verde scone pizza

Contains three of your five-a-day plus two servings of wholegrain per person. The recipe is low in saturated fat and salt.

• Preparation: 15 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 250g self-raising wholemeal flour
• 75g oats
• 3 tbsp cold-pressed rapeseed oil
• 175ml skimmed milk
• 400g can chopped tomatoes
• 2 cloves garlic, crushed
• 25g pack basil, roughly chopped
• 25g pack chives, roughly chopped
• 1 courgette, peeled into ribbons
• 1 red pepper, diced
• 200g spinach, wilted
• 1 tbsp balsamic glaze

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. Mix the flour and oats together, add 2 tbsp rapeseed oil and the milk to form a dough. Roll out to a 30cm circle and place on a non-stick baking tray. Bake for 5 minutes.
3. Meanwhile, cook the tomatoes and garlic in a saucepan for 5 minutes until thickened and then spread over the scone base.
4. Chop the herbs with the remaining rapeseed oil in a small food processor and toss into the vegetables, season with black pepper. Arrange the vegetables on the pizza. Bake for 15 minutes until golden, then drizzle over the balsamic glaze.
5. Serve with a green salad.

Cook's tip:

Sprinkle 125g grated light mozzarella over the pizza before cooking for extra protein.

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