Homemade Takeaways

Antipasto pizza

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

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1 medium red capsicum, quartered, deseeded
1 ½ large wholemeal pita breads, split horizontally
⅔ cup salt-reduced tomato pasta sauce
3 courgettezucchiniXszucchini, summer squashX, cut in ribbons
2 bunches asparagus, trimmed
250g cherry tomatoes, halved
340g artichoke hearts, halved
½ cup pitted kalamata olives
3 (75g total) bocconcini, sliced

Instructions

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1 Preheat grill to high. Place capsicum skin-side-up on a baking tray. Grill for about 2 minutes until skin blisters. Place capsicum in a plastic bag for 5 minutes then peel. Discard skin and slice capsicum.

2 Preheat oven to 160°C. Place pita bread on baking trays. Spread each pita base with pasta sauce. Divide vegetables evenly among bases. Bake for 15 minutes until pizza bases are crisp.

3 Scatter cheese over pizzas and bake for 2-3 minutes until cheese begins to melt. Stand for 2 minutes before slicing in quarters. Serve.

Serving suggestion

Salad

Variations

Make it gluten free: Use gluten-free pita bread and pasta sauce.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 14 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 9 g

Dietary fibre 7 g

Sodium 760 mg

Calcium 220 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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