Homemade Takeaways

Antipasto pizza

Author: Liz Macri - Recipe Writer & Editor

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Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

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

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 356cal

Kilojoules 1490kJ

Protein 14g

Total fat 10g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 9g

Dietary fibre 7g

Sodium 760mg

Calcium 220mg

Iron 2.5mg

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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