Wholemeal pizzas with ham, courgette and ricotta

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

⅓ cup tomato passata

4 small wholemeal pita breads

100g shaved lean ham, shredded

1 medium courgettezucchiniX, thinly sliced

200g punnet cherry tomatoes, halved

⅔ cup (160g) reduced-fat ricotta

2 tablespoons basil pesto

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Instructions

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1 Preheat oven to 220°C. Warm two large baking trays in preheated oven while preparing pizzas.

2 Spread 1 tablespoon tomato passata over each pita bread. Top each with a quarter of the ham, courgette and tomatoes. Crumble 2 tablespoons ricotta over each pizza and dot each with 1 1/2 teaspoons pesto. Place pizzas on preheated trays and bake for 10 minutes, or until base is crisp.

3 Cut each pizza into thirds. Serve immediately.

Variations

Make it gluten free: use gluten free pita breads, check pesto and passata are gluten free.

Nutrition Info (per serve)

Calories 249 cal

Kilojoules 1040 kJ

Protein 14 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 5 g

Sodium 670 mg

Calcium 110 mg

Iron 3 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.

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