- 0:05 Prep
- 0:10 Cook
- 4 Servings
- Easy
It just takes seven ingredients for this speedy pizza, loaded with tasty toppings. Ready in 15 minutes!
Ingredients
- 200g mixed baby tomatoes, halved
- 250g baby spinach leaves
- 2 large wholemeal Lebanese bread
- 200g ctn fresh mozzarella, torn
- 250g low-fat ricotta
- 70g (1/4 cup) Wattle Valley Chunky Dip Basil, Cashew & Parmesan
- 6 slices prosciutto
Method
- Step 1Preheat oven to 240C/220C fan forced. Place a heavy-based oven tray or pizza stone on the middle shelf.
- Step 2Place the spinach in a bowl. Cover with boiling water and stand for 1 minute. Drain and set aside until cool enough to handle. Squeeze out any excess moisture.
- Step 3Place each round of bread on separate pieces of baking paper. Spread with the ricotta. Top with the spinach, tomato, mozzarella and prosciutto. Use the paper to carefully lift 1 pizza onto the tray or stone. Bake for 5 minutes or until golden and crisp. Repeat with remaining pizza. Spoon over the dip and season with pepper.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1866 kj
Energy
18.3g
Fat Total
9.1g
Saturated Fat
4.3g
Fibre
34.4g
Protein
59mg
Cholesterol
873mg
Sodium
1.6g
Carbs (sugar)
36.6g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Lucy Busuttil
- Image credit: Brett Stevens
- Publication: Taste Magazine
