Name: Zucchini and green olive pizza
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 tablespoon reduced-fat ricotta; 2 wholemeal pitta pockets; 2 medium_piece zucchini, sliced thinly into ribbons; 100 gram cherry medley tomatoes, sliced thinly; 30 gram baby bocconcini, torn coarsely; 4 pimento-stuffed olives, sliced thinly; 20 gram baby spinach leaves

Zucchini and green olive pizza

When in season, use yellow zucchini for added colour, and sprinkle with black olives or capers. If taking to work for lunch, prepare the pizza, wrap in baking paper and cook in a heated sandwich press until the base is crisp and heated through.

Ingredients

2 tablespoon reduced-fat ricotta

2 wholemeal pitta pockets

2 medium_piece zucchini, sliced thinly into ribbons

100 gram cherry medley tomatoes, sliced thinly

30 gram baby bocconcini, torn coarsely

4 pimento-stuffed olives, sliced thinly

20 gram baby spinach leaves

Method

1.Preheat oven to 200°C/400°F.

2.Spread ricotta over each pitta; top with zucchini, tomato, bocconcini and olives.

3.Bake for 12 minutes or until heated through. Top with spinach to serve.

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Ingredients

Method

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