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Vegetable and pesto pizza

  • Hands-on time: 10 mins
  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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