Healthy alternative to a typical weekend takeaway dinner... Tastier, more nutritious, much lower in fat, quick, simple & much cheaper... Pitta pizza vego style SERVES 1+ Ingredients: 1 wholemeal pitta bread 1 heaped Tbsp organic tomato paste 2 heaped tsp homemade pesto (see my recipe) 1/2 a beetroot, cubed & roasted 1/2 a cup of cubed pumpkin, roasted 1/4 of a Spanish onion, chopped 1/2 a zucchini, thinly sliced diagonally 1/4 cup chopped red capsicum 50g halloumi cheese, sliced Handful of baby spinach & basil leaves to garnish -Preheat oven to 180C. Cover baking tray with baking paper. -Combine tomato paste with pesto and spread mixture evenly over the pitta bread. -Scatter the prepared vegetables over the pita base in order listed, finishing off with the sliced halloumi. -Bake in oven for 10-15 minutes, or until halloumi has lightly browned and edges of pita are crisp. -Before serving, top pizza with mixture of spinach and basil. *Soy free *Egg free -Use gluten free base to make pizza gluten free. -Make pizza dairy free by leaving out halloumi or by using a dairy-free cheese alternative. -Top with kidney beans to increase protein content if leaving out the cheese. -Make pizzas nut free by either leaving out the pesto or making pesto with sunflower seeds instead of nuts.
Posted on: Thu, 20 Mar 2014 22:22:19 +0000
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