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.
This is the ultimate vegetarian burger with barbecued mushrooms and onions, fresh tomatoes and spinach and a dollop of spicy tzatziki.
5 – 10 minutes
Ingredients (serves 4)
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms (see note)
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
Cook bread for 1 to 2 minutes each side or until golden and toasted.
Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
Note: Flat mushrooms are sometimes sold pre-packed and called barbecue flats.
This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
8 oz. spinach leaves, chopped
1 cup Cantal cheese (substitute Cheddar)
2/3 cup half and half
½ cup chopped white onions
½ cup cooked, crumbled bacon or chopped country ham
¼ teaspoon ground black pepper
Preheat an oven to 350F. Whisk all the ingredients together and pour into an 8-inch by 8-inch square pan or a pie dish lined with pate brisee. Cook in preheated oven for 60-70 minutes, until it tests done in the center.
Makes 8 servings.