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Spanish-tapas Pizza

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Recipe Ingredients

  • 1 tsp olive oil
  • 1 large 30cm prebaked thin pizza crust
  • ½ cup Napolitana sauce
  • ½ cup finely chopped fully-cooked chorizo sausage
  • 1 cup grated Manchego cheese
  • ½ cup roasted red peppers, thinly sliced
  • ½ small red onion, thinly sliced
  • 3 tbsp finely chopped fresh parsley, for garnish

Recipe Directions

1. Preheat oven to 220°C. Brush a large baking tray with oil. Place crust on the prepared pan.

2. Spread Napolitana sauce on the crust in an even layer. Top with sausage, Manchego cheese, red peppers and onion.

3. Bake for 15 to 20 minutes or until crust is golden brown and cheese has melted. Garnish with chopped parsley.

 

EACH SERVING About 1 870kJ, 19g protein, 41g carbohydrate, 22g total fat (10g saturated), 3g fibre, 47mg cholesterol.

(Image: Left)

 

 

 

To make Crispy-kale White Pizza

 

1. Preheat oven to 220°C. Brush a large baking tray with oil. Place crust on the prepared pan.

2. In a medium bowl, stir together 1 cup ricotta; ⅓ cup grated Parmesan cheese; 100g chopped green jalapeños; 1 clove garlic, crushed; ½ tsp dried origanum; and ¼ tsp each salt and black pepper. Spread mixture on crust in an even layer. Sprinkle with 1 cup grated Slimmer’s Choice low-fat mozzarella cheese and ½ tsp crushed red chillies.

3. Toss, in a large bowl, 3 large kale leaves (tough ribs removed, torn into bite-sized pieces) with 1 tsp olive oil and a pinch of salt.

4. Arrange on top of cheese in a single layer.

5. Bake for 10 to 15 minutes or until crust is golden and kale is crisp. Garnish with ¼ cup chopped fresh tomato.

 

EACH SERVING About 1 950kJ, 27g protein, 46g carbohydrate, 20g total fat (8g saturated), 3g fibre, 40mg cholesterol.

(Image: Bottom)

 

 

 

Baby Marrow & Pesto Pizza

 

 

 

1. Preheat oven to 220°C. Brush a large baking tray with oil. Place crust on the prepared pan.

2. Seed and slice 2 small tomatoes; place on towel. Sprinkle with ¼ tsp salt; let stand for 10 minutes.

3. Spread ½ cup refrigerated pesto on crust. Blot tomatoes; place on pesto. Top with 220g thinly sliced baby

marrow and patty pans, 2 tsp olive oil, ⅓ cup grated Pecorino cheese and ¼ tsp pepper.

4. Bake for 15 minutes or until baby marrow is tender. Grate peel of 1 small lemon over pizza. Top with ¼ cup packed fresh mint leaves, chopped.

 

EACH SERVING About 1 900kJ, 16g protein, 41g carbohydrate, 25g total fat (6g saturated), 4g fibre, 23mg cholesterol.

(Image: Right)

 

 

Each Serving:


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