Speedy Vegetarian Pizza

Prep Time
Cook Time
Ready In

"From a low GI Cookbook. Times are estimated. Given a low GI rating. Serve with a salad and you have a light healthy meal."

Original recipe yields 4 servings


  • Serving Size: 1 (231.5 g)
  • Calories 332.8
  • Total Fat - 7.8 g
  • Saturated Fat - 3 g
  • Cholesterol - 12 mg
  • Sodium - 824.2 mg
  • Total Carbohydrate - 53.7 g
  • Dietary Fiber - 5.7 g
  • Sugars - 1.8 g
  • Protein - 14.1 g
  • Calcium - 229.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 230C (450F/gas8).

Step 2

Put a pita breads onto 2 non-stick baking trays and spread with the combined tomato paste and garlic, leaving a 2cm (3/4in) border.

Step 3

Top the pita breads with the tomatoes, bocconcini, artichokes, olives, capsicum, beans and cheese.

Step 4

Bake for 20 minutes or until the bases are crisp and the topping is golden.

Step 5

Cut into wedges to serve.

Tips & Variations

No special items needed.


Susie D

This was a fun lunch dish using ingredients on hand. I love finding new ways to use those bits and pieces and this fit the bill perfectly! I added a sprinkle of Penzey's pizza sprinkle and opted not to include the beans this time. The pitas made a crisp crust and the topping was loaded with goodies. Thanks for sharing this recipe. I know the idea will be used often. :)

review by:
(9 Oct 2016)