Meatball pesto pizza
Serves: 4
Time to make: 30 mins
Total cost: $27.00 / $6.75 per serve
(at time of publication)
Ingredients
- 8 meatballs from a 14-pack of 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
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Instructions
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 468cal
-
Kilojoules 1960kJ
-
Protein 28g
-
Total fat 25g
-
–Saturated fat 4g
-
Carbohydrates 30g
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–Sugars 8g
-
Dietary fibre 4g
-
Sodium 640mg
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Calcium 160mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
