Ingredients for Antipasto Pizza
- 2 pita breads
- 4 tablespoons pizza sauce
- 2 tablespoons grated Parmesan cheese
- 100g sliced salami
- 100g roasted eggplant, diced
- 100g artichoke hearts, quartered
- 100g sliced bell peppers (capsicum)
- 4 tablespoons pitted Kalamata olives
- 150g fresh mozzarella pearls (or 100g shredded mozzarella)
- generous amount of fresh basil leaves
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How to Make Antipasto Pizza
- Preheat oven to 220°C (425°F).
- Lightly grease two baking trays.
- Place two pita breads on prepared trays. Spread each with 2 tablespoons of pizza sauce. Sprinkle 1 tablespoon of grated Parmesan cheese over each.
- Top each pita with 50g of sliced salami, 50g of roasted eggplant (diced), 50g of artichoke hearts (quartered), 50g of sliced bell peppers (capsicum), and 2 tablespoons of pitted Kalamata olives.
- Arrange 75g of fresh mozzarella pearls (or 50g shredded mozzarella) over the toppings on each pizza.
- Bake for 10-12 minutes, or until the pita bases are golden brown and crispy.
- Remove from oven and sprinkle generously with fresh basil leaves before serving.
- **Variations:** Use 75g of grated tasty cheese instead of mozzarella. Substitute or add other marinated vegetables such as 50g of sliced mushrooms, 50g of zucchini (thinly sliced), or 2 tablespoons of sun-dried tomatoes. For a different base, use garlic bread or bruschetta instead of pita bread.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
11g
Fat
32g
Carbs
13g
