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Ham, bocconcini and roast tomato pizza

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Ham, bocconcini and roast tomato pizza
Ham, bocconcini and roast tomato pizza
  • 0:10 Prep
  • 1:05 Cook
  • 8 Servings
  • Capable cooks

Reign supreme and throw a pizza party for your mates — this recipe is easy to make, and tasty, too.

Ingredients

  • 3 small red onions, cut into wedges
  • 1 tablespoon olive oil
  • 250g mini roma tomatoes, halved lengthways
  • 2 (about 220g each) plain bought pizza bases
  • 125ml (1/2 cup) pizza sauce
  • 50g (1/2 cup) coarsely grated mozzarella
  • 100g leg ham, coarsely chopped
  • 1 x 180g ctn bocconcini, drained
  • 50g (1/4 cup) kalamata olives
  • 25g (1/3 cup) coarsely grated parmesan

Method

  • Step 1
    Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place the onion on 1 prepared tray. Drizzle over half the oil. Season with salt and pepper. Place the tomato on the remaining tray. Drizzle over the remaining oil. Season with salt and pepper. Roast the onion and tomato for 30 minutes or until tender.
  • Step 2
    Remove the onion and reduce oven temperature to 150°C. Roast the tomato for a further 15 minutes or until the tomato starts to shrivel. Set aside to cool.
  • Step 3
    Increase oven temperature to 240°C. Place the pizza bases on 2 large baking trays. Spread pizza sauce over the bases and sprinkle with the mozzarella. Arrange the tomato, onion, ham, bocconcini and olives on top. Sprinkle with the parmesan.
  • Step 4
    Bake for 15-20 minutes or until the bases are crisp and the bocconcini melts.
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1279 kj

    Energy

  • 13g

    Fat Total

  • 6g

    Saturated Fat

  • 3g

    Fibre

  • 16g

    Protein

  • 28mg

    Cholesterol

  • 686.45mg

    Sodium

  • 6g

    Carbs (sugar)

  • 29g

    Carbs (total)

All nutrition values are per serve
  • Author: Cynthia Black
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

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