Here’s a super quick recipe for healthy pizza. These little treats are a fun way to add vegetables to your family’s meal..
- Mini-pizza Supremes :
Ingredients :
Mini pizza bases
1/4 cup tomato and herb pizza paste
Shaved reduced-fat ham, chopped
Pineapple pieces, drained
1/2 small red capsicum, chopped
1/2 small green capsicum, chopped
Button mushrooms, sliced
3/4 cup grated reduced-fat pizza cheese
Directions :
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Place pizza bases on trays. Spread bases with tomato paste. Top with ham, pineapple, capsicum and mushrooms. Sprinkle with cheese.
Bake for 20 minutes, swapping trays halfway through cooking, or until cheese is melted and bases are crisp. Serve.
- Mashed Potato Mini-Pizza :
Ingredients:
3 tbsp. instant mashed potato flakes
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
Dash each salt and black pepper
1/4 tsp. garlic powder
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tsp. fat-free sour cream
1 high-fiber pita
1 tbsp. shredded part-skim mozzarella cheese
2 tsp. chopped scallions
Direction :
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. To make the mashed potatoes, in a medium bowl, combine potato flakes with 1/3 cup hot water, and stir until thickened. Add butter, salt, pepper, and 1/8 tsp. garlic powder. Stir until uniform.
In a small bowl, combine cheese wedge, sour cream, and remaining 1/8 tsp. garlic powder. Stir until smooth. Lay pita flat on the baking sheet. Spread evenly with cheese mixture, leaving a 1/2-inch border. Sprinkle with mozzarella cheese. Add the mashed potatoes in dollops.
- Tomato Mini-Pizza :
Ingredients :
1⁄2 whole-wheat English muffin
1 tbsp grated carrot, chopped pepper
1 or 2 thin slices of tomato OR 2 tbsp spaghetti sauce
2 tbsp grated mozzarella cheese, part-skim
Directions :
Place muffin halves on a cookie sheet. Spread with olive tapenade. Then add other ingredients, in order. Put pizza under the broiler until the cheese melts completely.
– BY PRATIKSHA TRIVEDI
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