Grilled vegetable and ricotta pizza

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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 courgettezucchiniXszucchini, summer squashX, cut in ribbons
160g reduced-fat ricotta cheese
2 tablespoons basil pesto
½ cup grated mozzarella cheese
2 cups rocketarugulaX

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.

Nutrition Info (per serve)

Calories 289 cal

Kilojoules 1210 kJ

Protein 14 g

Total fat 6 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 17 g

Dietary fibre 7 g

Sodium 320 mg

Calcium 230 mg

Iron 3 mg

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.

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