This meat-free pizza uses Lebanese bread as it’s base for an easy, cheesy meal at home.
Ingredients
- 4 small ripe vine-ripened tomatoes
- 200g bocconcini, drained
- 85g (1/2 cup) drained stuffed green olives
- 2 rounds Lebanese bread
- 1 tablespoon olive oil
- 95g (1/3 cup) tomato paste
- 85g (3/4 cup) coarsely grated mozzarella
- Salt & freshly ground black pepper
- 1/4 cup loosely packed fresh basil leaves
Equipment
- You will need a sharp paring knife or a sharp chef's knife for this recipe.
Method
- Step 1Preheat oven to 220°C. Use a sharp paring knife or chef’s knife to thinly slice the tomatoes, bocconcini and olives.
- Step 2Place Lebanese bread on separate baking trays. Brush with oil. Cook in preheated oven for 5 minutes. Remove from oven.
- Step 3Spread Lebanese bread with tomato paste. Arrange tomato and bocconcini slices over pizza bases. Top with olives and sprinkle evenly with mozzarella. Season with salt and pepper. Cook in oven, swapping trays halfway through cooking, for a further 10-12 minutes or until bases are crisp, and the cheese is melted and golden brown. Remove from oven.
- Step 4Use a sharp chef’s knife to cut pizzas into quarters. Place on serving plates and sprinkle with basil leaves. Serve immediately.
- Low carb
- Lower gi
- Vegetarian
Nutrition
3615 kj
Energy
52g
Fat Total
23g
Saturated Fat
8g
Fibre
48g
Protein
94mg
Cholesterol
1900.36mg
Sodium
13g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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