

Roasted Mediterranean vegetables sit on a wood-fired sourdough base, with a thin crust and a tomato sauce underneath. You'll usually find a mix of peppers, courgette, onion and other veg, along with cheese, all baked from frozen in the oven. Sourdough-style dough sets this apart from the thicker chilled pizzas in the range, adding a subtle tang to every bite. It's built for oven cooking, so the crust firms up while the topping stays soft and moist. Charred edges on the roasted vegetables give them a sweeter, more concentrated flavour than raw veg would offer, and that slight sourdough sourness underneath keeps things interesting.

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