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Grilled vegetable and ricotta pizza

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    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.

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