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Vegetable and Salsa Verde Scone Pizza Recipe

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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35 mins
Serves 4

250g self-raising wholemeal flour

75g oats

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

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