Roast Capsicum & Eggplant Pizza

Roast Capsicum & Eggplant Pizza

Vegetable pizzas are becoming more and more popular as people realise how much fat traditional pizzas made with salami, sausage and other high-fat meats contain.

CAL P/SERVE
373
kJ P/SERVE
1560
FAT P/SERVE
7.1g
CARBS P/SERVE
60.3g
PROTEIN P/SERVE
13.4g
SUGAR P/SERVE
16.1g
SODIUM P/SERVE
648g
FAT
%
1.5%
ENERGY RDI%
17.9%

Using flour tortillas as a quick pizza base is a great idea and is also much lower in fat and calories than regular pizza bases. Chutney has been used on these pizzas as this gives the pizza a great flavour.

Ingredients

  • 1 tbsp. olive oil
  • 8 small flour tortillas / pita breads
  • 2 large capsicums, sliced thinly  
  • 1 large eggplant, sliced
  • 50g low fat grated cheese  (50% less fat)
  • 1/2 cup chutney or 2 tbsp. pizza sauce

Method

  1. Preheat oven to 180C.
  2. Brush capsicum and eggplant with olive oil and place on heated grill plate or sandwich press until lightly browned. Set aside.
  3. Place flour tortillas on large tray.
  4. Spread with chutney and sprinkle each lightly with grated cheese.
  5. Place capsicum and eggplant over the top.
  6. Cook in oven for 10-12 minutes or until cheese is golden brown.
  7. Serve with your favorite salad.

Nutrition Table

Servings: 4 Serving size:460g
Average Serve Average 100g
Energy 1560 kJ 624 kJ
  373 Cal 149 Cal
Protein 13.4 g 5.3 g
Fat, total 7.1 g 2.8 g
- Saturated 1.9 g 0.7 g
Carbohydrate 60.3 g 24.1 g
- Sugars 16.1 g 6.4 g
Sodium 648 mg 259 mg

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