Health
Eat well for life
Make food your friend, not your enemy with this great recipe from the Heart Foundation of Australia.
ASPARAGUS, MUSHROOM, TOMATO AND MOZZARELLA PIZZA
serves 4
prep time: 10 mins cooking time: 15 mins
2 large wholemeal pita breads 1 bunch asparagus, woody ends snapped off 1 tbsp prepared pesto 4 field mushrooms, thinly sliced 1 punnet cherry tomatoes small handful thyme sprigs 60g reduced-fat mozzarella, chopped Green salad to serve
1. Preheat oven to 220°C (200°C fan forced). Place the pizza base on a baking sheet.
2. Cut asparagus spears in half lengthwise and plunge them in a pot of boiling water. Cook 2-3 minutes. Drain, run under cold water and pat dry with paper towels.
3. Spread pesto over pita breads, leaving a 1cm edge. Arrange asparagus, mushrooms, tomatoes and thyme on top and scatter with mozzarella.
4. Bake 15 minutes, or until pita are browned and crisp. Serve immediately with a green salad.
Nutritional Information
|
Nutrient |
Per Serve |
|
Energy (kJ) |
1002 |
|
Protein (g) |
13.1 |
|
Total Fat (g) |
6.1 |
|
Saturated Fat (g) |
2.3 |
|
Poly-unsaturated Fat (g) |
0.7 |
|
Monounsaturated Fat (g) |
2.2 |
|
Carbohydrate (g) |
29.0 |
|
Dietary Fibre (g) |
7.5 |
|
Sodium (mg) |
402 |
|
Potassium (mg) |
737 |
More information from the Heart Foundation on healthy eating can be found on their website.