There's nothing quite like a homemade pizza — especially when it's built on a wholesome organic spelt base and piled high with the freshest seasonal vegetables. This recipe comes together in under 30 minutes and is a brilliant way to use up whatever's left over in your organic veg draw.

Ingredients (serves 2)

• 2 x Biona Spelt Pizza Bases
• 1 x Red Pepper, sliced
• 1 x Yellow Pepper, sliced
• 250g Cherry Vine Tomatoes, halved
• 200g Cypressa Organic Halloumi, sliced
• A handful of Rocket Leaves
• 2 tbsp olive oil
• Salt, pepper and dried oregano to taste

Method

1. Preheat your oven to 220°C (200°C fan).
2. Toss the sliced peppers and cherry tomatoes in olive oil, season with salt, pepper and a pinch of oregano. Spread over the pizza bases.
3. Lay the halloumi slices on top.
4. Bake for 12–15 minutes until the base is golden and the halloumi is lightly browned.
5. Remove from the oven and scatter over a generous handful of fresh rocket.
6. Drizzle with a little extra olive oil and serve immediately.

Tips & Variations

Add sliced Courgettes or Portobello Mushrooms for extra depth. Swap halloumi for Soster Parmesan Style Cheese for a different flavour profile.

All ingredients are available in our Medium Fruit & Vegetable Box or can be added individually to your weekly order.