Zucchini, pesto and ricotta pizza
Wholemeal pita bread
86 g, (2 x pockets)
Dried chilli flakes
1 medium, trimmed, thinly sliced
125 g, halved
Reduced-fat ricotta cheese
½ cup(s), or low fat, crumbled, (100g)
Fresh flat-leaf parsley
1 tbs, chopped
⅓ cup(s), leaves to garnish
- Preheat oven to 220°C or 200°C fan-forced. Spread 1 tablespoon of pesto over each pita bread and sprinkle with chilli flakes. Top each with zucchini, cherry tomatoes and ricotta. Place pizzas on a large baking tray and bake for 10–12 minutes or until bases are crisp.
- Cut each pizza into quarters. Serve topped with parsley and mint.
- Serving Suggestion: salad of endive, green or red oak-leaf lettuce or mixed salad leaves, drizzled with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar.