Category :
Serves : 2
Preparation time : 15 minutes
Cooking time : 12 minutes
Healthy but devilishly good, this quick-to-make pizza could become a Friday night staple. In this dish, the flavours of pumpkin, spinach, prosciutto and ricotta are a temptation you can afford to succumb to.
Ingredients
Lebanese bread, wholemeal, 2 piece(s)
Tomato paste, no added salt, 3 tablespoon(s)
Garlic, 1 clove(s), crushed
Dried mixed herbs, 0.5 teaspoon(s), Italian herb blend
Red onion, 0.25 cup(s) chopped
Butternut pumpkin, 0.5 cup(s) (diced), grated
Baby spinach, 0.5 cup(s), chopped
Prosciutto, 40 g, trimmed of fat and roughly chopped
Ricotta cheese, reduced fat, 100 g
Cooking instructions
Preheat the oven to 200ºC. Place the Lebanese breads on baking trays lined with baking paper.
Combine the tomato paste, garlic and herbs and spread over the pizza bases. Sprinkle bases with onion, pumpkin, baby spinach and prosciutto. Crumble the ricotta onto the pizza using your fingers.
Bake the pizzas for 10–12 minutes or until the edges are crisp. Serve with a simple green salad.
| Nutrition Details |
| Energy | 375.4 cal
1567.5 kJ |
| Total Fat | 8.2g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 50.3g |
| - Dietary Fibre | - |
| - Sugars | 10.3g |
| Protein | 20.8g |