Antipasto Pizza
Created by ImPat on November 10, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 12m
- Recipe #15799
Ingredients
- 4 pita pockets (15cm)
- 1/4 cup pizza sauce
- 1/4 cup grated parmesan cheese (freshly grated)
- 75 grams salami (shaved hot coarsely chopped)
- 100 grams eggplant (char-grilled eggplants, drained coarsely chopped)
- 100 grams artichoke hearts (4 marinated and quartered)
- 100 grams roasted red peppers (or char grilled thinly sliced)
- 1/4 cup kalamata olives (pitted chopped)
- 100 grams mozzarella cheese (thinly sliced)
- 1/4 cup fresh basil leaves (baby)
How to Make
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Step 1: Preheat oven to 220C (200C fan forced).
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Step 2: Grease 2 baking trays.
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Step 3: Place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives.
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Step 4: Arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp.
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Step 5: Serve sprinkled with basil.
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Step 6: VARIATIONS - Use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.
Nutritional Facts
- Serving Size: 1 (180.9 g)
- Calories 267.8
- Total Fat - 12.7 g
- Saturated Fat - 6.3 g
- Cholesterol - 33.5 mg
- Sodium - 983.8 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 5.1 g
- Sugars - 2.8 g
- Protein - 15.8 g
- Calcium - 350.5 mg
- Iron - 2.1 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.2 mg