This easy vegetarian pizza is ready in just 25 minutes. Combine zucchini, bocconcini and oregano to create this simple, speedy dinner.
Ingredients
- 2 sheets frozen reduced-fat puff pastry
- 220g tub cherry bocconcini, drained
- 1 zucchini
- 4 tablespoons (1/3 cup) tomato and basil pasta sauce
- 2 tablespoons fresh oregano leaves
Method
- Step 1Preheat 2 baking trays in the oven at 220°C.
- Step 2Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
- Step 3Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1594 kj
Energy
23g
Fat Total
14g
Saturated Fat
4g
Fibre
13g
Protein
48mg
Cholesterol
348.2mg
Sodium
3g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au
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