Antipasto pizza
Serves: 4
Time to make: 45 mins
Hands-on time: 20 mins
Total cost: $34.32 / $8.58 per serve
(at time of publication)
Ingredients
- 1 medium red capsicum, quartered, deseeded
- 1 ½ large wholemeal pita breads, split horizontally
- ⅔ cup salt-reduced tomato pasta sauce
- 3 courgettes, 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
