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



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



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
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