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

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 249cal

Kilojoules 1040kJ

Protein 14g

Total fat 9g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 6g

Dietary fibre 5g

Sodium 670mg

Calcium 110mg

Iron 3mg

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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