Prep time: 15 minutes

Cooking time: Pizza sauce 30 minutes, Pizza bread 15-20 minutes 

Serves: 6 slices  

Ingredients: 

• 1 cup of baby spinach 
• 1 carrot, roughly cut into small chunks
• 1 zucchini, roughly cut into small chunks
• 2 tablespoons of olive oil 
• ½ small onion, finely diced  
• 1 clove of garlic, finely diced
• 400gm of canned chopped tomatoes  
• 130gm of tomato paste
• Salt, to taste 
• Pepper, to taste 
• Any loaf of bread of your choosing (this recipe used ciabatta loaf) 

Pick your favourite toppings, this recipe went for Hawaiian-style

• Tinned pineapple chunks
• 3 rashers of bacon, cut into strips 
• ½ cup Mozzarella cheese 

Method: 

1. Combine the baby spinach, carrot and zucchini into a food processor and blitz until the vegetables become a finely chopped mixture. 

2. Heat the olive oil in a pan over medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring frequently.  

3. Add the veggie mixture and continue to fry for another 3-4 minutes, stirring frequently. 

4. Add the chopped tomatoes, then fill a quarter of the can with water and swirl to pick up all the tomatoes. Pour it into the pan and add the tomato paste. 

5. Season with salt and pepper and mix. 

6. Reduce the heat to low and place the lid onto the pan. Let simmer for 30 minutes, stirring every so often. The veggies should be barely detectable in both taste and appearance. 

7. Preheat oven to 180C fan forced.

8. Cut the loaf of bread in half lengthways. On a sheet pan lined with baking paper, spread a generous amount of sauce onto the two cut sides. 

9. Cover with your favourite toppings. In this case, the mozzarella cheese, bacon and pineapple. 

10. Place in the oven and cook for 15-20 minutes. The cheese should be just starting to brown and crisp. 

11. Remove from the oven and let rest for 10 minutes before cutting into slices.