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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (174g) Recipe makes 1 servings The following items or measurements are not included below: flat bread 2 teaspoons pesto sauce |
||
| Calories 203 | ||
| Calories from Fat 122 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 382mg | 15% | |
| Potassium 337mg | 9% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.9g | ||
| Protein 14.9g | 29% | |
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By: Anme
Flat Bread Pizza
By: RonaNZ
Sep 17, 2007
The fastest and most delicious vegetarian pizza you have ever tasted. This is a great favourite with Sure Slim members. We have a flat bread called Mountain Bread in NZ and Australia but any flat bread or even flour tortilla will do.
SERVES 1
Ingredients
- 1 flat bread
- 2 teaspoons pesto sauce
- 50 g eggplants
- 50 g zucchini
- 20 g mushrooms
- 1 pinch black pepper
- 60 g mozzarella cheese
Directions
1
Preheat the oven to 200°C/400°F.2
Spread the pesto over the flat bread.3
Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.4
Thinly slice the eggplant. It doesn't need to be peeled or salted.5
Thinly slice the mushroom.6
Slice the mozzarella.7
Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.8
Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.9
Serve with a green salad for a very filling meal.10
Variations:11
My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.12
Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.
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- Course > Lunch/Snacks
- Course > Main Dish > Pizza
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Brooke the Cook in WI
On Jun 24, 2008
Made as directed, changed the serving to 4. We felt these were a little bit plain. As an addition I added torn fresh basil leaves after adding the zucchini and topped them off with boccochini - my mushrooms were portabello's. Also, I wasn't sure what a mandolin was so I cut the eggplant and zucchini in 1/8-1/4 inch slices. Needed to bake for 13 minutes for cheese to melt. Made for ZWT4.
From: bigbadbrenda
On Apr 30, 2008
This was very good I added black olives and hot sauages to mine , so I guess its not a vegetarian pizza any more. It would have been just as good without the sauage but it was use up the bits in the fridge meal. Thank you Made for recipe swap Aussie style #15
From: Vicki in CT
On Apr 24, 2008
Super simple, super delicious. I took your suggestion and made it with what I had on hand. I used a whole wheat flat bread, pesto, tomato, mushroom, kalamata olives, mozz, onion, and jalapenos. Absolutely fabulous and couldn't be easier. Will definitely make again. For Aussie Tag.
From: The Flying Chef
On Mar 3, 2008
Gorgeous, Had to find a quick easy recipe to fill my hungry teenage boy when he got in from football. That and I had a bunch of veggies I wanted to use up before they hit the bin. I used all the same veg, I did add more pesto and cheese he loves those ingredients. To make it a bit more substantial I grilled a chicken breast. I did end up making 2 I knew he would eat 1 and 1/2 and I had to try it along with my hubby. Big thimbs up from all so quick, easy and gorgeous plus a great way to use up those vegetables. Awesome yum, yum
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