With our pizza, you'll get all your veg in a single dish. Give it a try to eat the rainbow!
1 onion, chopped finely (any colour)
2 cloves of garlic, finely chopped
2 tbsp oil (any kind)
2 x 400g tins tomatoes 2 tbsp ketchup* (or 2 tbsp tomato puree with 1 tsp of sugar)
Salt and pepper
For the pizza base you could use 4 pitta breads, OR 2 bread rolls split in half, OR French bread, sliced in two.
Pizza topping ideas
Grated cheese (any type)
Peppers, sliced (any colour)
Meat or fish Olives
1. Grate the onion, or chop it finely. Do the same with the garlic.
2. Heat the oil in a saucepan and add the onion and cook gently until soft.
3. Add the tomatoes to the pan.
4. Add the ketchup or tomato puree with sugar. Stir and add salt and pepper. Bring to the boil and then turn down the heat cook for 20 minutes stirring occasionally.
5. To put together the pizza - heat the oven to 200C, line a baking tray with baking paper.
6. Put a few spoons of the tomato sauce on the bread pieces. Then add your favourite topping
7. Bake in the oven for 10-15 minutes
This is a great way to make pizza!
The sauce can be made in advance and kept in the fridge, it’s also good for pasta.
It's OK if the bread is a bit old: it will be going in the oven to crisp up.
If you make a few together you’ve got a couple of meals covered.
Make double the amount of tomato sauce and you can use it with pasta. I
f you have fresh herbs, put them on the pizza after cooking.
WAIT, WE ALSO MADE A VIDEO!
HUNGRY FOR MORE?
COOKING A RAINBOW | COMMUNITY ALLOTMENTS X FOOD BANKS
This year has been challenging for all of us, but for some, it's been truly devastating. Since the Covid Pandemic started last March, demand for food bank parcels has unfortunately been very high.
This recipe is part of the series “Cooking A Rainbow”, curated by Grow to Give with support from Buckinghamshire Council and Feedback Global. Grow to Give was born out of these difficult times to help those affected and set up local collections of fresh food at allotments in the Aylesbury and High Wycombe area to distribute to people in difficulty. The response has been overwhelming: in 2020 over 1,600 kilos of local fresh food were donated to food banks from 7 allotments.
The "Cooking a Rainbow" recipes are based on family favourites. Simple and quick to make, these recipes are tasty, filling and healthy. Colourful and enticing, you can use fresh, frozen or tinned fruit and veg. They work brilliantly as vegetarian but can also incorporate meat, meat substitute or fish.
A truly collaborative work
Recipe, concept and hands: Xenia Murray
Filming and editing: Ben Montgomery