Grilled vegetable and ricotta pizza
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Time to make:
$7.11 per serve
(at time of publication)
Full ingredients list:
2 x 12” thin crust wholemeal pizza bases
2 tablespoons no-added-salt tomato paste
4 Japanese eggplants, thinly sliced
1 medium red capsicum, deseeded, thinly sliced
3 yellow squash, thinly sliced into rounds
2 medium zucchinis, sliced intoribbons
200g low-fat ricotta, crumbled
2 tablespoons basil pesto
1/2 cup low-fat mozzarella
100g baby rocket leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Heat 2 large baking trays in oven for 10 minutes. Spread each pizza base with 1 tablespoon tomato paste.
Step 2 Spray a barbecue plate or chargrill pan with oil and place over medium-high heat. Grill eggplant, capsicum, squash and zucchini for 3–4 minutes, or until tender. Layer grilled vegies evenly over prepared bases. Top with ricotta and drops of pesto, then sprinkle with mozzarella.
Step 3 Carefully transfer pizzas onto trays. Bake for 12–15 minutes, or until bases are crisp and cheese is golden. Top with rocket leaves, cut into wedges and serve.
What we did
Used a thin, wholemeal pizza base instead of pizza dough
Used low-fat cheeses
Reduced amount of cheese used
Omitted deli-style meats
Save 2950 kJ, 25g fat, 15.5g sat fat, 1830mg sodium
About this recipe
First published: August 2012