Courgette and Basil Pizzettas

Ok so I'm getting really sick of courgettes now! But I hate waste ..... so in addition to bringing some into work to give away..... I needed to to find a few new recipes to use up what we have left this week!

This made a tasty lunch and served with a big salad, was only 7 pp! The pastry was ever so slightly undercooked, so my tip would be to put it in a slightly cooler oven for a bit longer! 

Courgette and Basil Pizzettas 

Serves 2

7 pp per serving 

Ready for the oven.....

Ingredients

1 tbsp plain flour

100g puff pastry

1 courgette, sliced

1 small garlic clove, finely sliced

A handful of basil leaves

Zest of half lemon

50g low fat soft cheese

Low fat spray

1 vine ripe tomato, sliced

Salt and pepper

Method 

1. preheat the oven to 180 degrees. Dust a clean work surface with the flour and roll out the pastry until it measures 7 inches x 12 inches. Then cut in half. Lightly score a 1 cm border round each rectangle and place on a lined baking tray.

2. In a bowl, mix together the courgette, lemon zest, garlic, basil, salt and pepper. 

3. Spread half of the cream cheese on each of the rectangles and top each rectangle with half of the courgette mixture. Arrange the courgette slices so they overlap keeping everything within the border. 

4. Arrange the tomato slices on top and spray with cooking spray and bake until golden brown. 

5. I served cold with a salad.