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The Recipes

Courgette Bianco Pizza


For the pizza dough;

  • 300g Plain Flour
  • 1 7g Sachet Fast Action Dried Yeast Cook 20 Mins
  • 1 tsp Sugar
  • 1 tsp Sea Salt

For the Sauce;

  • 15g Salted Butter
  • 100ml Semi Skimmed Milk
  • 1 Bay Leaf
  • 1 tbsp Plain Flour
  • 50g Pilgrims Choice Lighter, Mature/Extra Mature, grated

For the toppings;

  • 1 Small Courgette, peeled into ribbons
  • 6 Asparagus Spears, woody end trimmed
  • 20g Parmesan, finely grated
  • 1 tsp Dried Oregano
  • Drizzle of Olive Oil (optional)


  1. For the pizza dough mix together all the dry ingredients and add 220ml of tepid water to bring together into a dough.
  2. On a floured surface knead the the dough for 4-5 mins until smooth and elastic. Leave to rest for 30-40 minutes in a warm place until doubled in size
  3. In a saucepan over a low heat, warm the milk with together with the bay leaf until just starting to simmer. Remove from the heat and strain into a heatproof jug and clean the pan. Melt the butter and stir in the plain flour and cook out for a minute or two over a low heat, gradually add the warm milk and whisk as it thickens. Once thickened stir through the cheese and set to one side.
  4. Heat the oven as hot as it will go with either a pizza stone or a large heavy baking sheet on the top shelf.
  5. Roll out the dough a floured surface to a rough 8 inch circle, place the pizza base on parchment or a pizza paddle.
  6. Top each with the bechamel sauce, asparagus spears, courgette ribbons, grated parmesan and a pinch of dried oregano
  7. Transfer carefully to the oven using the pizza paddle or baking parchment and cook for 7-8 minutes until crisp and bubbling. Drizzle with a little olive oil and fresh green side salad.