Sunday night is one of those times when you may not feel like cooking, but surely you could throw one of these together. It is actually faster than ordering a pizza!
Start with a wholegrain barley wrap or wholemeal pita bread and top with pasta sauce
I added some homemade pesto and baby spinach leaves
Then add any veggies you may have on hand.
I had cooked some eggplant the other night when I had the oven on with the idea of using it on these pizzas, so that went on (you can also buy cooked eggplant from a deli). Then I added some roasted capsicum (I roast them when in season and freeze them, but you can also use the ones you buy in a jar from the deli or supermarket) and olives.
I then sprinkled grated feta cheese over the top and baked them in the oven for around 8 minutes.
And viola – a most delicious and healthy version of pizza
Serve with a salad for a complete meal and enjoy 🙂
- 2 wholegrain barley wraps (or use wholemeal pita bread)
- ½ cup (approx) pasta sauce
- 3 tablespoons pesto
- 20g baby spinach leaves
- 1 small eggplant, cooked
- ½ roasted capsicum
- 12 kalamata olives, pitted and halved
- 50g feta cheese
- rocket salad, to serve
- Heat oven to 180 degrees
- Place wraps on oven tray and spread with pasta sauce
- Dollop pesto evenly over bases and sprinkle with spinach leaves
- Top with eggplant, capsicum and olives, then sprinkle with feta cheese
- Bake for 8 minutes (approx) until edges are brown and cheese melts a bit
- Serve with a salad
Per Serve (using wholegrain barley wraps):
1070 kJ or 255 calories; P 15g Fat 9g SFat 3g CHO 23g Fibre 14g
This is the pasta sauce I used…very yummy!
Variations: Use any veggies you like, raw or cooked – like mushrooms, zucchini (thinly sliced if raw), red or green capsicum (in fine strips if raw), onion (red or spring onions are best if using raw) and even thinly sliced garlic would be a yummy addition.
For a more filling pizza you could also add kidney beans or refried beans. Mmmm!