Lactofree, the UK's leading lactose-free* dairy range owned by Arla, has collaborated with the Yes Chef, Tess Ward, who has devised a series of healthy and creative recipes for you to enjoy.
Courgette Pizza Boats with Chorizo and Chilli
Using the full range of Lactofree dairy products, Tess has devised some innovative recipes to ensure that those with lactose intolerance as well as those just wishing to lead a healthier lifestyle and improve their digestive wellbeing don't have to miss out on real dairy.
Serves 2
Preparation time: 15 minutes
Cooking time: 25 minutes
- 4 medium courgettes
- 4 tablespoons concentrated tomato puree
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, grated
- 60g Lactofree mature cheddar, grated or torn apart into chunks
- 50g chorizo, cubed
- 8 kalamata olives, chopped
- 1 green chilli, sliced
- Basil leaves, to serve
- Sea salt and freshly ground black pepper
Preheat oven to 220 degrees Celsius/430 Fahrenheit.Cut the courgette in half lengthwise and scoop out the inside seeds.
Cut a piece off the bottom of the "boat" to create a flat surface, this will help the courgettes lay flat on the baking tray.
Mix the grated garlic into the tomato puree and season with a big pinch of salt, then spread a light layer of sauce (about 1 tablespoon) inside each courgette.
Top with the olives, chorizo cubes, chilli and olive oil. Bake for 15 minutes, then add the cheese and return the tray to the oven for a further 10 minutes.
Once the cheese is melted and golden, remove from the oven. Top the courgette pizzas with a few slithers of fresh chilli, a good grating of black pepper, fresh basil and serve.