Topped with spicy sausage, this cheesy pizza is tastier than takeaway, and it’s quicker and cheaper, too!
Ingredients
- 4 pita pockets
- 2 tablespoons tomato tapenade (see note)
- 125g chorizo sausage, thinly sliced
- 60g (1/3 cup) bought roasted capsicum, drained, thinly sliced
- 100g baby bocconcini, drained, halved
- 40g (1/2 cup) shredded parmesan
- 50g baby rocket leaves
Method
- Step 1Preheat oven to 200°C. Place the pita pockets on a large baking tray. Spread with the tomato tapenade. Top with the chorizo, capsicum and bocconcini. Sprinkle with the parmesan.
- Step 2Bake in oven for 10 minutes or until the parmesan melts and the base is light brown and crisp.
- Step 3Top the pizzas with rocket and cut into wedges to serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1555 kj
Energy
16g
Fat Total
8.5g
Saturated Fat
2g
Fibre
19g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
If tomato tapenade is unavailable, use tomato paste. Shopping tip: Look for tomato tapenade and bottled roasted capsicum, sometimes called fire-roasted peeled peppers, in the antipasto section at Woolworths, near the olives. Swap it: For a different flavour, swap the tomato tapenade for bought basil pesto and swap the chorizo sausage for coarsely chopped ham slices.
- Author: Cynthia Black
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0