Salami and artichoke pizza
Flat bread, pita pocket, light, wholemeal
4 individual, (4x31g)
tomato pasta sauce
¼ cup(s), (60ml)
150 g, halved
70 g, portobello variety, sliced
60 g, slices
Artichoke hearts, canned, rinsed, drained
90 g, halved
reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g)
25 g, wild leaves
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Place 2 pita pockets on each prepared tray. Spread pasta sauce over pita pockets.
- Top with tomatoes, mushrooms, salami and artichoke. Sprinkle with cheese and bake for 15–20 minutes or until bases are crisp and golden. Serve pizzas topped with rocket.