Ready in just twenty minutes, this pizza uses capsicum, zucchini, feta and rocket to create a vegetarian-friendly dinner.
Ingredients
- 125ml (1/2 cup) tomato & basil pasta sauce
- 2 x 250g rectangular pizza bases
- 150g bought chargrilled capsicum, thinly sliced
- 1 large zucchini, thinly sliced
- 40g (1/4 cup) pitted kalamata olives, halved
- 100g low-fat feta, crumbled
- 80g baby rocket leaves
Method
- Step 1Preheat oven to 220°C. Preheat a large baking tray in the oven for 5 minutes.
- Step 2Spread the pasta sauce evenly over the pizza bases. Arrange the capsicum, zucchini and olives on top. Sprinkle with the feta and season with pepper.
- Step 3Place the pizzas on the prepared tray. Bake in oven for 8-10 minutes or until the bases are crisp and golden. Top the pizzas with the baby rocket leaves. Cut into pieces and serve immediately.
Nutrition
1780 kj
Energy
9.5g
Fat Total
3g
Saturated Fat
5.5g
Fibre
17g
Protein
67g
Carbs (total)
Notes
To roast your own capsicum, preheat oven to 200°C. Spray the capsicum with olive oil spray. Bake in oven for 50 minutes. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. ((( Variations ))) Eggplant & zucchini pizza with feta & fresh basil: Replace the pasta sauce with bought semi-dried tomato pesto. Replace the capsicum with chargrilled eggplant. Replace the baby rocket leaves with 1/2 cup torn fresh basil leaves. Pesto & prosciutto pizza with goats cheese: Replace the pasta sauce with bought basil pesto. Replace the feta with goats cheese. Top the pizzas with the rocket and slices of prosciutto in step 3. Ham, pineapple & vegetable pizza: Omit the olives. Replace the feta with grated mozzarella. Add a 225g can pineapple pieces, drained, and 150g shaved ham with the vegetables in step 2.
- Author: Chrissy Freer
- Image credit: John Paul Urizar
- Publication: Australian Good Taste