Best Pizza Recipe With Leftovers Vegetables Recipe
Ingredients
- 4 cups of left-over roasted vegetables such as, zucchini, sweet potatoes, red onions
- 2 oval flat breads or as per your likeness
- 250 g mix medley tomatoes, halved
- 1 garlic clove
- 1½ cups Woolworth Select grated shredded mozzarella
- 2 tbs Woolworth Select Spanish classic olive oil
- 1 cup Woolworth Select baby rocket or baby spinach leaves
Directions
- Preheat the oven to 200°C. Place bread among two baking paper-lined oven trays. Bake for 3-5 minutes or until beginning to crisp.
- Meanwhile, add ¾ tomatoes and clove of garlic to food processor and pulse until pureed. Season.
- Spread each bread base with 2-3 tablespoons of tomato mixture. Add vegetables and remaining tomatoes, and then scatter with cheese. Return to oven and bake for a further 8-10 minutes or until cheese is golden.
- Serve pizzas, topped with rocket and drizzled with olive oil.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 2 servings | |
| Calories 305 | |
| Calories from Fat 22 | 7% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 223mg | 9% |
| Potassium 1008mg | 29% |
| Total Carbs 64.12g | 17% |
| Dietary Fiber 19.0g | 63% |
| Sugars 0.01g | 0% |
| Protein 15.84g | 25% |
