Use pita bread to whip up these pizzas for a fuss-free dinner.
Ingredients
- 2 teaspoons extra virgin olive oil
- 300g butternut pumpkin, peeled, seeded, thinly sliced
- 4 small round pita bread
- 1/2 cup (125ml) tomato passata
- 1 1/2 cups (155g) coarsely grated mozzarella
- 100g baby spinach leaves
- 8 slices prosciutto, halved lengthways
- 50g goat's cheese, crumbled
- Fresh rosemary sprigs
Method
- Step 1Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add half the pumpkin and cook, turning occasionally, for 2 minutes or until golden brown and almost tender. Transfer to a plate and repeat with remaining pumpkin.
- Step 2Place pita bread on a large oven tray. Spread each base with the passata and sprinkle with mozzarella. Top with alternating layers of spinach and pumpkin. Cut the prosciutto into thirds. Gently roll each piece and place on the pizzas. Sprinkle with goat’s cheese and rosemary.
- Step 3Bake in preheated oven for 12- 15 minutes or until cheese melts and pizzas are golden brown. Serve immediately with extra spinach leaves, if desired.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1953 kj
Energy
22g
Fat Total
10g
Saturated Fat
4g
Fibre
31g
Protein
56mg
Cholesterol
1571.74mg
Sodium
8g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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