Grilled vegetable and ricotta pizza
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $23.92 / $5.98 per serve
(at time of publication)
Ingredients
- 2 large wholemeal pita breads
- 2 tablespoons tomato paste
- 4 cups thinly sliced vegetables of your choice, such as pumpkin, kumara, eggplant, tomatoes
- 1 medium red capsicum, thinly sliced
- 3 medium courgettes, cut in ribbons
- 160g reduced-fat ricotta cheese
- 2 tablespoons basil pesto
- ½ cup grated mozzarella cheese
- 2 cups rocket
Instructions
1 Preheat oven to 200°C. Heat 2 large baking trays in oven for 10 minutes.
2 Place a greased barbecue plate or chargrill over a medium-high heat. Grill vegetables for 3-4 minutes or until tender. Layer vegetables evenly over prepared bases. Top with ricotta dollops and drops of pesto then sprinkle with mozzarella.
3 Carefully transfer pizzas to trays. Bake pizza for 12-15 minutes or until bases are crisp and cheese is golden. Cut in wedges. Top with rocket then serve.
Makeover! You save...
230kJ (57cal)
9g total fat
4g sat fat
250mg sodium
You gain...
2g fibre
1g iron
2 serves veges
Variations
Make it gluten free: Use gluten-free pizza bases and check pesto and mozzarella are gluten free.
Nutrition Info (per serve)
-
Calories 289cal
-
Kilojoules 1210kJ
-
Protein 14g
-
Total fat 6g
-
–Saturated fat 3g
-
Carbohydrates 45g
-
–Sugars 17g
-
Dietary fibre 7g
-
Sodium 320mg
-
Calcium 230mg
-
Iron 3mg
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.
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