Forsake this takeaway favourite to flip your own healthy version of vegetarian pizza.
Ingredients (serves 4)
Olive oil cooking spray
2 large red capsicums, cut into thin strips
1 large eggplant, trimmed, cut into 5mm-thick slices
2 zucchini, trimmed, sliced lengthways
2 x 335g pizza bases
2/3 cup 97% fat-free pumpkin hummus (see note)
3 roma tomatoes, sliced lengthways
120g fresh low-fat ricotta
80g rocket leaves
Preheat a barbecue plate on high heat until hot. Lightly spray capsicum, eggplant and zucchini with oil. Barbecue vegetables for 3 to 4 minutes each side or until tender.
Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread 1/3 cup hummus over each. Top with barbecued vegetables and tomatoes. Crumble over ricotta. Bake for 10 to 15 minutes or until bases are crisp. Remove to a board. Top with rocket and season with pepper. Serve.
If you can’t find pumpkin hummus in your supermarket, you can use regular chickpea hummus instead.
Ingredients (serves 10)
12 small white par-baked bread rolls, halved
2 x 50g sachets tomato and herb pizza sauce
1 cup reduced-fat pizza cheese
225g can pineapple pieces in natural juice, drained, chopped
2 sticks cabanossi, sliced
1 small green capsicum, finely chopped
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
Bake for 10 minutes or until cheese is melted and golden. Serve.
6 oz ( 180 g ) Grilled Fully Cooked Diced Chicken Breast
1 Pizza Crust
1/3 cup low fat ranch dressing ( see note )
1/4 cup Buffalo Sauce
1 cup mozzarella cheese, shredded
3 green onions, sliced
Spread dressing on pre-baked pizza crust.
Toss Grilled & Ready Oven Roasted Diced Chicken Breast with buffalo sauce and spread on top of prepared pizza crust. Cover chicken with cheese and top with green onions.
Bake at 450°F ( 200 C ) for 8-10 minutes.
Low fat ranch dressing
1 1/3 cups low-fat buttermilk
2/3 cup low-fat mayonnaise
2/3 cup low-fat sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
Mix all well together.