To make you pizzas healthier opt for a wholemeal base such as wholemeal pitta bread, limit the cheese and add pliantly of vegetables and herbs for flavoring. The added vegetables and wholemeal base will increase the fibre content of your pizza as well as the vitamin and mineral content.
This recipe used wholemeal pitta bread as the pizza base and the main topping is beetroot. Beetroot is in season at the moment and its sweet, root flavor goes really well with mozzarella and oregano. These pitta pizzas are equally as yummy cold – so take one for lunch the next day!
INGREDIENTS (makes 4)
4 Pitta bread
12 tbsp tomato passata*
1 ball mozzarella, sliced
2 large cooked beetroot, sliced
4 spring onions, chopped
1 red onion, thinly sliced
8 tsp oregano
*Choose one low in sugar and salt
Spread 3 tbsp of passata on each pitta and cover with the sliced red onion and sprinkle a tsp of oregano.
Top with 4 thin slices of mozzarella followed by ½ sliced beetroot.
Top with 1 chopped spring onion and 1 tsp of oregano.
Place in the oven and bake for approx. 30 min.
Serve and enjoy J
Tip: Serve with a fresh salad.
*Bon Appetite* :)