×
Switch to Afrikaans

Moroccan Pizza

FavoriteLoadingAdd to My Recipe Book

Recipe Ingredients

  • 4 (12cm to 15cm) pitas
  • 2 tsp olive oil
  • 2 cups shredded rotisserie chicken meat
  • 1 cup Napolitana sauce
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp pepper
  • ½ cup grated carrots
  • ¼ cup pitted green olives, chopped
  • 1 cup grated Slimmer’s Choice low-fat mozzarella cheese
  • 2 spring onions, chopped

Recipe Directions

1. Preheat oven to 220°C. Line a large baking tray with foil. Arrange pitas on the prepared tray in a single layer; brush with oil.

2. In a large bowl, stir together chicken, Napolitana sauce, cumin, cinnamon and ¼ tsp pepper until evenly coated. Divide among pitas. Top with carrots, olives and mozzarella.

3. Bake for 10 to 15 minutes or until cheese has melted and pitas are crisp around edges. Garnish with spring onions.

 

EACH SERVING About 1 800kJ, 33g protein, 43g carbohydrate, 14g total fat (5g saturated), 4g fibre, 91mg cholesterol.

(Image: Bottom)

 

 

 

To make a Cheesy Bacon-broccoli Pizza:

1. Preheat oven to 220°C. Line a large baking tray with foil. Arrange pitas on the prepared tray in a single layer; brush with oil.

2. Arrange 6 strips of bacon in a single layer on a large, microwavesafe plate lined with paper towels; microwave on high for 2 minutes. Transfer to a cutting board and chop.

3. Toss, in a medium bowl, 1½ cups broccoli florets, chopped, with 1 tsp oil and ⅛ tsp salt. Sprinkle pitas with 2 cups grated sharp Cheddar cheese. Top with 1 large tomato, seeded and chopped, and broccoli; sprinkle with bacon.

4. Bake for about 10 minutes or until cheese is golden brown and bubbling.

 

EACH SERVING About 1 890kJ, 23g protein, 39g carbohydrate, 28g total fat (14g saturated), 3g fibre, 63mg cholesterol.

(Image: Middle)

 

 

 

To make Spicy Hawaiian Pizza

1. Preheat oven to 220°C. Line a large baking tray with foil. Arrange pitas on the prepared tray in a single layer; brush with oil.

2. Spread 1 cup Napolitana sauce on pitas. Top with 1½ cups grated sharp mature Cheddar; 100g ham, chopped; 1 cup pineapple chunks, chopped; and ¼ cup pickled sliced jalapeño peppers, drained and chopped.

3. Bake for 12 to 15 minutes or until pitas are crisp around the edges. Garnish with chopped parsley.

 

EACH SERVING About 1 800kJ, 20g protein, 47g carbohydrate, 20g total fat (10g saturated), 4g fibre, 48mg cholesterol.

(Image: Top)

Each Serving:


Like this?
to our Free Good Housekeeping Newsletter