Pizettes with Olives

PIZZETTES WITH OLIVES, FETA, OREGANO OIL AND GREEK SALAD

SERVES 4-5
READY IN: 35-40 MINUTES
PREP TIME: 25 MINUTES
COOK TIME: 20-25 MINUTES

PIZZETTES
1 cup tomato pizza sauce
4 small wholemeal pita breads, cut in half horizontally to make 8 thin pizza bases
2 ½ cups grated mozzarella
2 handfuls baby spinach leaves
½ cup Kalamata olives
1 red capsicum, thinly sliced
150g marinated artichokes, roughly chopped

OREGANO OIL
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon finely chopped oregano

GREEK SALAD
2 Lebanese cucumbers, cut in half lengthways and thinly sliced
1 punnet cherry tomatoes, cut in half
½ small red onion, thinly sliced
100g feta, crumbled
1 tablespoon finely chopped oregano leaves
1-2 tablespoons extra virgin olive oil
1-2 tablespoons vinegar (e.g. red wine, white wine, balsamic)

TO GARNISH
¼ cup roughly chopped basil leaves

PREHEAT oven to 220°C. Line two baking trays with
baking paper.

1 If you are using home-made pizza sauce, start by making
this first.

2 Lay pita breads, cut-side-up, on prepared trays. Spread
each base with tomato sauce and sprinkle over 1 cup of
the mozzarella cheese. Scatter over spinach leaves, olives,
capsicum and artichokes.

3 Mix extra virgin olive oil, garlic and oregano together and
drizzle over each pizzette.

4 Sprinkle with remaining mozzarella. Bake for 12-15 minutes
until bases are crispy, and cheese is melted and golden brown
- you may have to move the pizzas around in the oven to
ensure they cook and crisp up evenly.

5 While pizzas are cooking, prepare Greek salad. Toss all
ingredients together and season to taste with salt and pepper.

TO SERVE garnish pizzettes with fresh basil leaves and place
1-2 pizzettes on each plate. Serve Greek salad on the side.

ENERGY 2342kJ (558kcal)
CARBOHYDRATE 29.5g
PROTEIN 26g
FAT	 36.8g
Medium Time |Veg

PIZZETTES WITH OLIVES, FETA, OREGANO OIL AND GREEK SALAD

SERVES 4-5
READY IN: 35-40 MINUTES
PREP TIME: 25 MINUTES
COOK TIME: 20-25 MINUTES

PIZZETTES
1 cup tomato pizza sauce
4 small wholemeal pita breads, cut in half horizontally to make 8 thin pizza bases
2 ½ cups grated mozzarella
2 handfuls baby spinach leaves
½ cup Kalamata olives
1 red capsicum, thinly sliced
150g marinated artichokes, roughly chopped

OREGANO OIL
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon finely chopped oregano

GREEK SALAD
2 Lebanese cucumbers, cut in half lengthways and thinly sliced
1 punnet cherry tomatoes, cut in half
½ small red onion, thinly sliced
100g feta, crumbled
1 tablespoon finely chopped oregano leaves
1-2 tablespoons extra virgin olive oil
1-2 tablespoons vinegar (e.g. red wine, white wine, balsamic)

TO GARNISH
¼ cup roughly chopped basil leaves

PREHEAT oven to 220°C. Line two baking trays with
baking paper.

1 If you are using home-made pizza sauce, start by making
this first.

2 Lay pita breads, cut-side-up, on prepared trays. Spread
each base with tomato sauce and sprinkle over 1 cup of
the mozzarella cheese. Scatter over spinach leaves, olives,
capsicum and artichokes.

3 Mix extra virgin olive oil, garlic and oregano together and
drizzle over each pizzette.

4 Sprinkle with remaining mozzarella. Bake for 12-15 minutes
until bases are crispy, and cheese is melted and golden brown
– you may have to move the pizzas around in the oven to
ensure they cook and crisp up evenly.

5 While pizzas are cooking, prepare Greek salad. Toss all
ingredients together and season to taste with salt and pepper.

TO SERVE garnish pizzettes with fresh basil leaves and place
1-2 pizzettes on each plate. Serve Greek salad on the side.

ENERGY 2342kJ (558kcal)
CARBOHYDRATE 29.5g
PROTEIN 26g
FAT 36.8g
Medium Time |Veg

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