Friday Night Pizza
Serves 4
Friday Night Pizza
About The Recipe
A healthier alternative to takeaway — this pizza uses Lebanese bread as the base, loads of colourful veggies, and a lean protein topping. It’s quick to prepare, lighter than traditional pizza, and the perfect easy meal after a busy week at work.
Nutrition Information (per serve)
Energy
1720 kJ (411 calories)
Protein
18.8 g
Fat
13.2 g
Saturated Fat
4.9 g
Carbohydrates
56.0 g
Sugars
13.6 g
Fibre
7.0 g
Instructions
Step 1
Preheat oven to 200°C. Place pumpkin and zucchini with half the olive oil and toss to combine. Heat a non-stick grill pan over high heat and cook pumpkin and zucchini, in batches, for 2-3 minutes each side, until lightly charred and tender.
Step 2
Heat the remaining oil and cook onion, garlic, mushrooms, and capsicum for 5 minutes.
Step 3
Place Lebanese breads on trays. Spread with pizza sauce, then top with grilled vegetables, tomatoes, and prosciutto. Sprinkle over feta and mozzarella.
Step 4
Bake for 12–15 minutes until crisp and golden. Drizzle with barbecue sauce, add basil, and serve.
Ingredients
250 g butternut pumpkin, peeled and thinly sliced
1 small zucchini, thinly sliced
1 tablespoon olive oil
1 brown onion, thinly sliced
1 garlic clove, crushed
150 g button mushrooms, quartered
1 small red capsicum, chopped
2 × 80 g wholemeal Lebanese bread (about 4 small rounds, total 280 g)
⅓ cup pizza sauce
100 g cherry tomatoes, halved
50 g prosciutto, chopped
70 g reduced-fat feta, crumbled
25 g light mozzarella, grated
1 tablespoon barbecue sauce
⅓ cup fresh basil leaves, torn