- 4 servings
Use small pita bread rounds to make a delicious pizza and salad combo.
615 calories per serve
Allergens: Recipe may contain yeast, sulphites, gluten, wheat and tree nut.
1 red capsicum, quartered
4 small pita bread rounds
2 tbsp sun-dried tomato pesto
250g mozzarella cheese, thinly sliced (see tip)
100g shaved salami, roughly torn
1/2 cup pitted kalamata olives
80g mixed salad leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 tsp caster sugar
1 small garlic clove, crushed
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4 Method Steps
Make dressing: Combine ingredients in a screw-top jar. Secure lid. Shake to combine. Season with salt and pepper.
Preheat grill on high. Place capsicum, skin side up, under grill. Grill for 2 to 3 minutes or until skin blackens and blisters. Place in a plastic bag or a bowl covered with plastic wrap. Stand for 5 minutes. Peel and discard capsicum skin. Cut capsicum into long thin strips.
Spread pesto over pita rounds. Top with half the mozzarella. Grill for 1 to 2 minutes or until cheese has melted.
Meanwhile, combine salami, olives, mushrooms, salad leaves, remaining mozzarella and capsicum strips in a large bowl. Add dressing. Toss gently to combine. Place pita rounds on plates. Top with salad. Serve.
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Tip: Use a vegetable peeler or cheese slicer to slice mozzarella. Variation: You could use basil pesto instead of the sun-dried tomato pesto.
Nutrition per Serving
Image by John Paul Urizar
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Recipes with a Health Score of 6.7+
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