Grilled vegetable and ricotta pizza
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
Nutrition Info (per serve)
Kilojoules 1210kJ
Calories 289cal
Protein 14g
Total fat 6g
Saturated fat 3g
Carbohydrates 45g
Sugars 17g
Dietary fibre 7g
Sodium 320mg
Calcium 230mg
Iron 3mg
Variations
Make it gluten free: Use gluten-free pizza bases and check pesto and mozzarella are gluten free.
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© 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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