INGREDIENTS
1. BASE – Choose Either:
- Pizza base (pre-purchased or homemade)
- Lebanese bread (wholemeal)
- Mountain bread
- English muffins (wholemeal)
+ PASSATA (tomato puree)
2. TOPPINGS – choose 1-2 from each column:
Add Protein: Choose 1-2
- Leg ham
- Prosciutto
- Leftover meats, e.g. steak or roast, cut into thin strips
- Anchovies
- Smoked salmon
- Tuna (canned)
- An egg
Add Colour: Choose 5+
- Chopped spinach or baby spinach
- Zucchini strips
- Broccoli florets
- Capsicum
- Cherry tomatoes
- Mushrooms
- Artichoke (in a jar, drained)
- Olives
- Pumpkin, cubed
- Onion
- Pineapple
3. ADD CHEESE: Sprinkle
- Mozzarella
- Reduced fat tasty
- Ricotta
- Feta
Method
1. Preheat oven to 220
2.Arrange pizza bases onto baking trays lined with baking paper.
3. Use the back of a spoon to spread the passata over the pizza bases, avoiding the edges. Top with a sprinkle of cheese, herbs and scatter other toppings onto the pizzas.
4. Bake in preheated oven for 10-15 minutes or until golden.
5. Use a pizza cutter or kitchen scissors to cut into portions.
6. Serve immediately with garden salad
NOTE
To increase energy and protein:
- Use full fat cheese and/or add more cheese
To reduce energy:
- Use less cheese
- Make the pizza vegetarian by not adding anything from the ‘meat and alternatives’ column
- Opt for thinner bases such as Lebanese ormountain bread
