Courgette and Lemon Pizzettes

• rapeseed oil↗1 tsp tsp

  plus a drop for baking sheets

• courgette220g g

  sliced

• garlic cloves↗2

  thinly sliced

• red onion↗1

  cut in half and sliced

• cherry tomatoes↗120g g
• tomato paste2 tbsp tbsp
• cashew↗60g unroasted, unsalted g

  unroasted, unsalted

• vegetable stock powder↗½ tsp tsp
• basil leaves↗

  and lemon zest, for serving

• oat milk↗150-180ml unsweetened, fortified almond or ml

  unsweetened, fortified

• vegetable stock powder↗½ tsp tsp
• rapeseed oil↗1 tbsp tbsp
• wholegrain spelt flour↗300g g
• leavening agent↗1 tsp tsp
• courgette100g g

  coarsely grated

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and lightly oil two baking sheets. Heat the oil in a large non‑stick skillet over medium heat and sauté the sliced courgettes and garlic for a few minutes until they just begin to soften. Add the onion and cherry tomatoes, stir everything together, then turn off the heat. Don't worry if the vegetables aren't fully soft yet; they will continue cooking in the oven.

2. 2

   Pour water into a kettle and bring to a boil. Mix the tomato paste with 3 tbsp water in a small bowl. Transfer the cashews to a medium‑heat‑proof bowl, add the broth powder and pour in 100 ml boiling water, then blend with an immersion blender until smooth and creamy.

3. 3

   For the base, combine oat milk with the broth powder and oil. Sift the spelt flour and leavening agent into a bowl, then add the grated courgettes and the oat‑milk mixture, mixing with a kitchen knife until a soft dough forms. Cut the dough into four pieces, place one piece on a prepared baking sheet and stretch into a 16 cm circle with wet hands. Repeat with the remaining dough pieces. Spread the softened tomato paste on the bases, then top with the vegetable mixture.

4. 4

   Bake the pizzettes for 15 minutes until the bases are cooked through. Drizzle the cashew cream over them, then scatter basil leaves and lemon zest to taste. Serve two portions immediately, and let the other two cool for later enjoyment. After cooling, the remaining pizzettes can be stored in the fridge for up to a day and eaten cold for lunch.