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8 (makes 8 small pizzas)
Time to make:
10 mins, excluding making bases and sauce, and defrosting
$3.90 per serve
(at time of publication)
Full ingredients list:
8 Individual freezer pizzas and sauce
250g punnet cherry tomatoes, halved
1 cup thinly sliced zucchini
2 cups sliced mushrooms
1 cup thinly sliced red onion
2 cups grated reduced-fat cheddar
1 cup basil leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Add toppings, except basil, to pizzas. Wrap each pizza in cling wrap, then aluminium foil. Freeze until ready to eat.
Step 2To serve, defrost pizzas for 5–10 minutes and preheat the oven to 220°C.
Step 3Bake for 10 minutes, or until base is crispy and cheese has melted. Top with basil leaves and serve.
Make it gluten free: Check stock in pizza sauce is gluten free and use gluten-free flour in pizza bases.
Pizzas will keep in the freezer, wrapped, for up to six weeks.
About this recipe
First published: March 2017