Creamy ricotta lowers the calories for this speedy pizza, and teams perfectly with salty bacon.
Ingredients
- 1 head broccoli, cut into very small florets
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, crushed
- 2 rounds of wholemeal Lebanese bread
- 130g (1 1/4 cups) reduced-fat mozzarella, grated
- 180g reduced-fat fresh ricotta, crumbled
- 1 small red onion, thinly sliced into rounds
- 80g shortcut bacon, finely chopped
Method
- Step 1Preheat oven to 230C/210C fan forced. Place broccoli in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain and refresh under cold running water. Pat dry.
- Step 2Combine the oil and garlic in a small bowl. Season. Place bread on 2 baking trays. Brush with the oil mixture. Sprinkle with 1/3 cup of the mozzarella. Top with broccoli, ricotta, onion and remaining mozzarella. Sprinkle with bacon. Spray with olive oil. Season. Bake for 12-14 minutes or until golden and crisp.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1390 kj
Energy
15g
Fat Total
7g
Saturated Fat
5g
Fibre
26g
Protein
20g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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