Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 2 people
Estimated cost per serve is 4.95 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
2
- 1 1/2 cup reduced-fat smooth ricotta
- 2 wholemeal Lebanese bread rounds
- 2 truss tomatoes, halved, thinly sliced
- 150grams butternut pumpkin, peeled, thinly sliced
- 1 small yellow capsicum, halved, deseeded, roughly chopped
- 1/2 cup grated mozzarella
- 1/2 cup baby spinach leaves
- 5milliliter olive oil cooking spray
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
33.8grams
Fat
20.0grams
Carbs
59.0grams
Sugars
17.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Delight the kids with this veggie-packed pizza recipe that's nutritionally approved. Use Lebanese bread for a quick base and ricotta for a tasty spread.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 3
Spread ricotta evenly over bread rounds. Arrange tomato on the edges of bread rounds. Create a second circular layer with pumpkin, slightly overlapping tomato, and third layer with capsicum. Spray with oil.
Step 3 of 3
Bake for 25 minutes or until pumpkin has softened and bread is golden and crisp. Place spinach in centre of bread rounds. Halve pizzas and serve.
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