Marinara pita pizza

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Ingredients

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4 small wholemeal pita pockets
½ cup unsalted tomato paste
1 small onion, thinly sliced
1 cup shredded mozzarella
400g fresh or frozen seafood marinara mix
180g baby salad leaves
1 carrot, grated
250g antipasto vegetable mix, roughly chopped
1 tablespoon balsamic vinegar

Instructions

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1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place pitas on tray and spread evenly with tomato paste. Scatter with onion and cheese and top with seafood.

2 Bake for 10 minutes or until seafood is cooked and pita crisp.

3 Place salad leaves and carrot in a bowl, reserving about 1 cup of leaves. Add antipasto veges and vinegar to bowl and toss.

4 Scatter marinara pizzas with reserved salad leaves and serve with antipasto salad.

HFG tip

Find antipasto mix, a selection of grilled veges and olives, at the deli or supermarket.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1580 kJ

Protein 25 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 9 g

Sodium 760 mg

Calcium 370 mg

Iron 6.5 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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