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Skinny Veggie Pizza

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Recipe Ingredients

  • 4 (20cm) flour tortillas
  • 4 cups baby spinach
  • 1 medium red pepper, very thinly sliced
  • 1 medium baby marrow, very thinly sliced
  • 2 tsp crushed garlic
  • 2 tsp olive oil
  • ½ tsp each salt and black pepper
  • ¾ cup Napolitana sauce
  • 100g goats’-milk cheese, crumbled
  • ¼ cup finely grated Parmesan cheese
  • ¼ cup fresh basil leaves

Recipe Directions

1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 200°C. Spray 2 large baking trays with nonstick cooking spray; place 2 tortillas on each.

2. In a large bowl, toss vegetables, garlic, oil and ½ tsp each salt and black pepper until coated. Microwave on high for 2 minutes, stirring once. Drain, if necessary. Spread sauce on tortillas. Top with vegetables and cheeses.

3. Bake for 12 minutes or until tortillas are crisp around edges, switching racks halfway. Top with basil.

 

EACH SERVING About 1 360kJ, 14g protein, 36g carbohydrate, 14g total fat (7g saturated), 4g fibre, 19mg cholesterol.

(Image: Top)

 

 

 

To make BBQ-chicken Pizza

 

1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 200°C. Spray 2 large baking trays with nonstick cooking spray; place 2 tortillas on each.

2. Toss 2 cups chopped rotisserie chicken with ½ cup barbecue sauce.

3. Divide among tortillas. Top with 1 cup whole-kernel corn; ½ cup finely chopped red onion; 1 small orange pepper, very thinly sliced; and ¾ cup grated smoked mozzarella.

4. Bake as in step 3. Top with ¼ cup coriander, chopped.

 

EACH SERVING About 2 010kJ, 34g protein, 51g carbohydrate, 18g total fat (8g saturated), 3g fibre, 105mg cholesterol.

(Image: Bottom Right)

 

 

 

To make Tex-Mex Pizza

 

1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 200°C. Spray 2 large baking trays with nonstick cooking spray; place 2 tortillas on each.

2. Combine 1 (410g) can Old El Paso refried beans, ½ tsp chilli powder and ¼ tsp ground cumin; spread on tortillas. Top with 1 (410g) can kidney beans, rinsed; 1 cup grated mature Cheddar; and 1 avocado, sliced.

3. Bake as in step 3. Top with 1 cup chunky salsa and 3 cups chopped cos lettuce. Serve with limes.

 

EACH SERVING About 2 720kJ, 29g protein, 67g carbohydrate, 29g total fat (13g saturated), 19g fibre, 61mg cholesterol.

(Image: Left)

 

 

Each Serving:


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