Marinara pita pizza

Author: Liz Macri - Recipe Writer & Editor

First published: Jun 2015

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 378cal

Kilojoules 1580kJ

Protein 25g

Total fat 11g

–Saturated fat 5g

Carbohydrates 35g

–Sugars 10g

Dietary fibre 9g

Sodium 760mg

Calcium 370mg

Iron 6.5mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT