Grilled vegetable and ricotta pizza

Serves: 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, kumarasweet-potatoX, eggplantaubergineX, tomatoes
1 medium red capsicum, thinly sliced
3 medium courgetteszucchini, summer squashX, cut in ribbons
160g reduced-fat ricotta cheese
2 tablespoons basil pesto
½ cup grated mozzarella cheese
2 cups rocketarugulaX

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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.