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Mini vegetarian pizzas
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These mini vegetarian pizzas are a quick and fun dinner idea, or great for lunchboxes. A good source of protein and excellent source of fibre, they’ll keep you fuller for longer and can be adapted based on the veggies you have on hand.
4
Serves
0
Serves of Fruit
(Per Serve)
1.4
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 4 wholemeal English muffins, cut in half
- ½ cup tomato paste
- 1 tsp dried oregano
- 225g canned pineapple pieces in juice, drained
- ¼ red onion, finely diced
- 1 green capsicum, diced
- 4 button mushrooms, diced
- 1 cup shredded reduced-fat cheese
METHOD:
- Pre-heat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
- Place the English muffins on the baking tray. Using a spoon, spread the tomato paste evenly across the English muffin halves. Sprinkle the dried oregano across the top of the English muffins.
- Place the pineapple pieces, red onion, green capsicum and mushrooms evenly across the eight halves. Top with the grated cheese.
- Cook in oven for 10 minutes, or until browned and the cheese is melted.
RECIPE NOTES:
Alternative topping suggestions: olives, diced tomato, leftover diced roast vegetables
To keep costs down, try to use in-season vegetables. Canned veggies are also great options.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
NUTRITION: Per Serving
270
kJ
6.4g
Fat
3.4g
Sat. Fat
33.6g
Carbs
12.4g
Sugars
7.7g
Fibre
17.4g
Protein
470.8mg
Sodium
NUTRITION: Per 100 grams
433
kJ
2.4g
Fat
1.3g
Sat. Fat
12.5g
Carbs
4.6g
Sugars
2.9g
Fibre
6.5g
Protein
175mg
Sodium
