Mix up pizza night with artichokes, olives, rocket, bocconcini and pine nuts. Delish!
Ingredients
- 1/2 cup (80g) drained sundried tomatoes
- 1 tablespoon pine nuts
- 2 tablespoons olive oil
- 2 gluten-free pizza bases (we used organic tannour bread) (see note)
- 150g fresh buffalo mozzarella or bocconcini, thinly sliced (see note)
- 170g jar marinated artichokes, drained, halved
- 1/2 cup pitted kalamata olives
- Baby rocket leaves, to serve
Method
- Step 1Preheat the oven to 220°C.
- Step 2Place sundried tomatoes, pine nuts and oil in a food processor and process to a paste. Place 2 pizza trays in the oven to heat for 5 minutes. Spread the pizza bases with tomato pesto. Top each with cheese, artichokes and olives. Bake for 6-8 minutes, until cheese is melted and bubbling and base is crisp. Top with rocket and serve immediately.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1788 kj
Energy
24.2g
Fat Total
7.4g
Saturated Fat
6.2g
Fibre
20g
Protein
23.6mg
Cholesterol
471mg
Sodium
30.2g
Carbs (total)
All nutrition values are per serve
Notes
Tannour bread is from supermarkets and health food shops. Buffalo mozzarella is from delis.
- Author: Chrissy Freer
- Image credit: Mark Roper
- Publication: Taste.com.au
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