Vegetable and pesto pizza
Serves: 4
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- 2 x 23cm pizza bases
- 1 tablespoon basil pesto
- 1 tablespoon sweet chilli sauce
- 1 small red onion, thinly sliced
- 1 large red capsicum, cut in thin strips
- 100g snow peas, trimmed, shredded
- 1 large courgette, peeled into long ribbons
- 1 carrot, peeled in long ribbons
- ¼ cup ricotta
- 1 cup grated reduced-fat cheese
- 1 cup rocket
- 4 cups mixed salad greens
- 1 Lebanese cucumber, peeled in long ribbons
- 250g punnet cherry tomatoes, quartered
- 2 tablespoons balsamic vinegar
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Instructions
1 Preheat oven to 210°C. Place pizza bases on 2 baking trays. Combine pesto and sweet chilli sauce and spread evenly over pizza bases.
2 Top bases with onion, capsicum, snow peas, courgette and carrot. Sprinkle ricotta and grated cheese over the top.
3 Bake for 15–20 minutes or until veges are cooked and cheese is golden. Remove from oven and sprinkle pizzas with rocket.
4 Toss salad leaves, cucumber, tomatoes and balsamic in a serving bowl. Serve with pizzas.
Nutrition Info (per serve)
-
Calories 519 cal
-
Kilojoules 2170 kJ
-
Protein 26 g
-
Total fat 16 g
-
Saturated fat 7 g
-
Carbohydrates 70 g
-
Sugar 14 g
-
Dietary fibre 9 g
-
Sodium 600 mg
-
Calcium 470 mg
-
Iron 3.5 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.
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.
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