Beef, tomato and basil pizza
(at time of publication)
- spray oil
- 1 (165g) thin pizza base (we used Bazaar)
- 250g lean beef mince
- 1 red onion, sliced
- 3 cloves garlic, crushed
- 3 tablespoons sundried tomato pesto
- 400g can cherry tomatoes, drained
- 2 cups mushrooms, sliced
- 1 cup diced cooked carrots
- ¾ cup grated mozzarella
- 2-3 tablespoons fresh basil leaves
- 2 tablespoons baby spinach leaves
1 Preheat oven to 200°C. Place base on a large lightly greased baking tray, pizza stone or pizza pan. Brown mince in a non-stick pan. Add onion and garlic and cook for a few minutes. Add mushrooms and carrots and cook for a further few minutes. Stir in tomatoes.
2 Spread base with pesto and top with mince topping. Sprinkle with cheese. Cook for 10-12 minutes until cheese is melted and pizza is crispy. Top with spinach leaves and fresh basil leaves. Season with pepper.
Serve with Warm potato and carrot salad (see tip) to boost the veges in your meal.
Make it gluten free: Use a gluten-free pizza base and check pesto is gluten free.
As this recipe uses a very thin pizza base, make sure you put the pizza on its cooking tray before adding the topping.
Warm potato and carrot salad
Cost per serve $3.10
Time to make 25 minutes
400g small potatoes, sliced
2 carrots, sliced
200g Brussels sprouts, frozen or fresh
4 cups baby spinach leaves
3 spring onions, sliced
1 teaspoon Tuscan seasoning
3 tablespoons balsamic dressing — made with 2 tablespoons balsamic vinegar and 1 tablespoon oil
3 tablespoons flaked almonds, toasted
Step 1 Place potatoes and carrots in a pan of boiling lightly salted water and simmer for 12-14 minutes. Add Brussels sprouts and cook for a further 4 minutes.
Step 2 Drain veg and place in a serving bowl. Add spinach leaves, onions, seasoning and dressing. Toss lightly to coat.
Step 3 Sprinkle with almonds and serve with pizza.
Make it gluten free: Check seasoning is gluten free.
- High fibre, dairy free, vegetarian
- Energy 710kJ/169cal, protein 6g, total fat 7g, sat fat 1g, carbs 20g, sugars 5g, fibre 6g, sodium 270mg, calcium 100mg, iron 2mg
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 6g
Dietary fibre 4g
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