Wholemeal pizza with anchovies, olives and sundried tomatoes
9
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A healthy gourmet pizza topped with intense flavours of olives, sundried tomatoes, and ricotta.
Ingredients
Wholemeal lebanese bread
200 g, (2 x 100g rounds)
Tomato pasta sauce
⅔ cup(s), basil
Extra light cheddar cheese
50 g, grated
Red onion
½ small, thinly sliced
Garlic
2 clove(s), thinly sliced
Black olives, drained
55 g, sliced
Sun-dried tomatoes in oil
½ serve(s), drained
Salted anchovies in oil, drained
10 medium
Reduced-fat ricotta cheese
½ cup(s)
Baby spinach
3 cup(s)
Red onion
½ small, thinly sliced
Cherry tomatoes
100 g, halved
Olive oil
2 tsp
Balsamic vinegar
1 tbs
Fresh basil
½ cup(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place bread on prepared trays.
2
Spread bread evenly with pasta sauce and sprinkle with grated cheese and half the onion. Top with garlic, olives, sun-dried tomatoes, anchovies and ricotta. Bake for 12 minutes or until bases are crisp.
3
Meanwhile, place spinach, remaining onion, grape tomatoes, oil and vinegar in a bowl. Toss to combine. Sprinkle pizza with basil and serve with salad.
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