Zucchini, pesto and ricotta pizza
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Eat your way through the colours and flavours of a tasty pizza that always delivers.
Ingredients
Basil pesto
2 tbs
Wholemeal pita bread
86 g, (2 x pockets)
Dried chilli flakes
¼ tsp
Zucchini
1 medium, trimmed, thinly sliced
Cherry tomatoes
125 g, halved
Reduced-fat ricotta cheese
½ cup(s), or low fat, crumbled, (100g)
Fresh flat-leaf parsley
1 tbs, chopped
Fresh mint
⅓ cup(s), leaves to garnish
Instructions
1
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.
2
Cut each pizza into quarters. Serve topped with parsley and mint.
3
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.
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