Speedy Vegetarian Pizza
- Reviews 1
Ready In: 35 mins
Serves: 4
Yields: 4 light dinners
Ingredients
- 4 pita breads (small wholemeal)
- 2 tablespoons tomato paste
- 2 garlic cloves (minced)
- 2 tomatoes (medium sliced)
- 100 g bocconcini (3 1/2oz small fresh mozzarella cheese sliced)
- 400 g artichoke hearts (13 oz canned quartered)
- 50 g kalamata olives (1 2/3oz pitted)
- 1⁄2 red capsicum (bell pepper sliced)
- 125 g four-bean mix (4oz canned rinsed and drained)
- 1⁄3 cup reduced-fat cheddar cheese (40g/1 1/3oz grated)
Directions
- Preheat oven to 230C (450F/gas8).
- Put a pita breads onto 2 non-stick baking trays and spread with the combined tomato paste and garlic, leaving a 2cm (3/4in) border.
- Top the pita breads with the tomatoes, bocconcini, artichokes, olives, capsicum, beans and cheese.
- Bake for 20 minutes or until the bases are crisp and the topping is golden.
- Cut into wedges to serve.
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