Ingredients
- 2 teaspoon olive oil (extra virgin)
- 2 brown onions, thinly sliced
- 1 clove garlic, minced
- 100 grams sliced Swiss brown mushrooms
- 100 grams kale, inner core removed and finely chopped
- 2 teaspoons balsamic vinegar
- 150 grams pizza crusts (2 x 75 grams each or gluten free Pittes Lite Souvlaki & Pizza Bread was specified)
- 1/2 small red capsicum, cut into thin strips
- 60 grams low-fat mozzarella cheese (1/2 cup reduced-fat grated mozzarella cheese)
- 35 grams rocket leaves (1 1/2 cups)
- 10 grams Parmesan cheese (shaving)
- Balsamic glaze, to serve (Optional)
How to Make
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Step 1: Heat oil in a large, non-stick frying pan on medium heat and add the onions and garlic and cook, stirring, for 10 minutes or until onion is very soft and then add mushrooms and kale and continue cooking for 5 to 10 minutes or until kale is soft and then stir in the vinegar and then transfer to a plate and set aside for 10 minutes.
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Step 2: Preheat oven to 210C (fan forced).
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Step 3: Line 2 baking trays with baking paper and put pizza base/crust on trays and spread with onion mix and then top with capsicum and grated cheese and bake for 10 to 12 minutes or until cheese melts and base is crisp.
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Step 4: Meanwhile, toss together rocket leaves and parmesan.
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Step 5: Serve pizza with salad and drizzle with balsamic glaze, if you like.
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Step 6: TIP -Replace brown onions with red onions, Swiss brown mushrooms with regular mushrooms and red capsicum with green or any other colour.
We hope you enjoy this recipe!
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