Meatball pesto pizza

Serves: 4

Time to make: 30 mins

Ingredients

8 store-bought meatballs (we used Al Brown’s Prime Angus Meatballs)
1 large thin pizza base
½ cup basil pesto
100g fresh reduced-fat ricotta, crumbled
1 large red capsicum, thinly sliced
8 cups mixed salad leaves
4 tomatoes, sliced
4 tablespoons vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
¼ cup basil leaves, to garnish

Instructions

Stay Awake

1 Heat oven to 180°C. Line a large baking tray or pizza stone with baking paper. Set a large non-stick frying pan over a medium-high heat. Add meatballs to pan and cook according to packet instructions. Remove meatballs from pan and cut each in half.

2 Place pizza base on prepared tray (or stone). Spread base with pesto and top evenly with meatball halves, ricotta and capsicum. Transfer tray to oven and bake for 10-15 minutes, or until crust and ricotta start to brown.

3 Toss salad leaves and tomato with vinaigrette. Cut pizza into 8 slices, garnish with basil and serve with salad.

Variations

Make it gluten free: Use gluten-free pizza base and check pesto is gluten free.

HFG tip

Cook leftover meatballs and use in a salad for lunch tomorrow!

Nutrition Info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Protein 28 g

Total fat 25 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 4 g

Sodium 640 mg

Calcium 160 mg

Iron 4 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.