- 0:25 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Use small pita bread rounds to make a delicious pizza and salad combo.
Ingredients
- 1 red capsicum, quartered
- 4 small pita bread rounds
- 2 tablespoons sun-dried tomato pesto
- 250g mozzarella cheese, thinly sliced (see tip)
- 100g shaved salami, roughly torn
- 1/2 cup pitted kalamata olives
- 100g button mushrooms, thinly sliced
- 80g mixed salad leaves
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon caster sugar
- 1 small garlic clove, crushed
Method
- Step 1Make dressing: Combine ingredients in a screw-top jar. Secure lid. Shake to combine. Season with salt and pepper.
- Step 2Preheat grill on high. Place capsicum, skin side up, under grill. Grill for 2 to 3 minutes or until skin blackens and blisters. Place in a plastic bag or a bowl covered with plastic wrap. Stand for 5 minutes. Peel and discard capsicum skin. Cut capsicum into long thin strips.
- Step 3Spread pesto over pita rounds. Top with half the mozzarella. Grill for 1 to 2 minutes or until cheese has melted.
- Step 4Meanwhile, combine salami, olives, mushrooms, salad leaves, remaining mozzarella and capsicum strips in a large bowl. Add dressing. Toss gently to combine. Place pita rounds on plates. Top with salad. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2652 kj
Energy
38g
Fat Total
14g
Saturated Fat
5g
Fibre
30g
Protein
67mg
Cholesterol
1299.72mg
Sodium
6g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Use a vegetable peeler or cheese slicer to slice mozzarella. Variation: You could use basil pesto instead of the sun-dried tomato pesto.
- Author: Kathy Knudson
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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