Pesto and zucchini pizza
2 small, peeled into ribbons
Light mozzarella cheese
⅔ cup(s), grated, (80g), shredded
Dried chilli flakes
2 x 3 second spray(s)
White self-raising flour
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
- Preheat oven to 200°C. Line 2 large baking trays with baking paper.
- To make pizza bases, place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes, or until smooth, then divide into 4 equal pieces. Shape each piece into a ball and roll out into a 15cm-long oval. Lightly spray a grill pan with oil and heat over a medium-high heat. Cook pizza bases, one at a time, for about 2 minutes on each side or until lightly charred and cooked through. Transfer to prepared baking trays.
- Spread pizza bases evenly with pesto, top with zucchini and sprinkle with mozzarella. Bake for 5 minutes or until cheese is melted and zucchini is tender. Sprinkle pizzas with chilli flakes and season with salt and pepper. Serve.