Wholemeal vegetable pizza

At a glance

Preparation time: 25 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 1 red capsicum or small can capsicum (no added salt if available)
• ¼ red onion
• 1 punnet (125g) cherry tomatoes
• 6 small button mushrooms or small can of mushrooms
• 440g can of pineapple pieces or slices (canned in natural juice)
• 1 wholemeal lebanese bread
• 2 tablespoons of bottled tomato puree (also called passata) or pizza sauce or tomato paste (all no added salt if available)
• ¼ cup grated mozzarella cheese (reduced fat if available)

Steps

1. Preheat oven to 220°C.
2. Drain pineapple.
3. Slice tomatoes, mushrooms, onion and pineapple into thin pieces.
4. Remove seeds from capsicum if using fresh capsicum and chop into small pieces. If using canned capsicum, open can and drain.
5. Grate cheese using a cheese grater if using block cheese
6. Before adding toppings, bake wholemeal Lebanese bread in the oven for 2 to 3 minutes.
7. Remove from the oven and spread 1/2 the bottle of sauce over the bread, place on capsicum, mushrooms, onion and pineapple then sprinkle with cheese.
8. Place in the oven and cook for about 10 minutes until the cheese is melted.

Tips

Making pizza is a great recipe to get the kids or teens involved in the kitchen Serve this pizza with a side salad using the salad ingredients from this recipe.

For a non-vegetarian option, add cooked chicken. For a little bit of flavour add 1 teasspoon of dried Italian herbs or for some spice, add some dried chilli flakes when you add the grated cheese. You can swap or add vegetables to your pizza such as:

• 1 small eggplant, chopped into thin slices
• 1 garlic clove, peel garlic, then finely chop
• 1 onion, peel onion and chop into thin slices
• 1 small can baked beans (no added salt if available).

Watch how to make it

videocam 0:43

This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.