Preparation time : 5 mins
Cooking time : 15 mins
Serves : Serves 1 (as a main)
Ingredients
- ½ tsp extra virgin olive oil
- 1 clove garlic, crushed
- 60ml (¼ cup) salt-reduced vegetable stock
- 250g (1 punnet) cherry tomatoes, chopped
- 1 small pita bread (45g)
- 80g bocconcini, torn into pieces
- 8 small basil leaves, to serve
- Freshly ground black pepper, to serve
- 25g (1 cup) rocket leaves, to serve
- 1 small carrot, peeled into ribbons, to serve
- Balsamic glaze, to serve
Method
1 - Preheat oven to 200°C (fan-forced). Heat oil in a medium non-stick frying pan over a medium-high heat. Add garlic, stock and half (125g) the tomato. Bring to a simmer. Reduce heat to medium and cook, covered, for 3 minutes or until tomato softens. Use a potato masher to roughly mash tomato mixture and simmer for a further 2-3 minutes or until sauce reduces and thickens. Set aside for 5 minutes to cool slightly.
2 - Put pita bread on an oven tray. Bake for 5 minutes. Turn bread over and spread with tomato mixture. Top with bocconcini. Bake for 5 minutes or until cheese melts and base is crisp. Sprinkle with basil leaves and pepper.
3 - Toss together rocket, carrot and remaining tomato. Drizzle over balsamic glaze. Serve salad with pizza.
Notes
PER SERVE 1658kJ, protein 24.1g, total fat 16.7g (sat. fat 8.7g), carbs 33g, fibre 8.1g, sodium 559mg. Carb exchanges 2¼. GI estimate low.
Cook's tip: Swap the bocconcini with low-fat ricotta and the rocket with baby spinach leaves.
Comments
Post a Comment