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Grilled vegetable and ricotta pizza
Homemade takeaways
2 ratingsRate

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, 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)

    • 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.
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    Author: Liz Macri - Recipe Writer & Editor
    First published: Aug 2012

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