Salami and artichoke pizza

Name: Salami and artichoke pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 individual Flat bread, pita pocket, light, wholemeal (4x31g); 0.25 cup(s) Tomato pasta sauce (60ml); 150 g Cherry tomatoes halved; 70 g Mushrooms portobello variety, sliced; 60 g Reduced-fat salami slices; 90 g Artichoke hearts, canned, rinsed, drained halved; 0.5 cup(s), grated Extra light cheddar cheese (60g); 25 g Rocket wild leaves

Points®

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

Difficulty

Easy

Ingredients

Flat bread, pita pocket, light, wholemeal

4 individual, (4x31g)

Tomato pasta sauce

¼ cup(s), (60ml)

Cherry tomatoes

150 g, halved

Mushrooms

70 g, portobello variety, sliced

Reduced-fat salami

60 g, slices

Artichoke hearts, canned, rinsed, drained

90 g, halved

Extra light cheddar cheese

½ cup(s), grated, (60g)

Rocket

25 g, wild leaves

Instructions

Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Place 2 pita pockets on each prepared tray. Spread pasta sauce over pita pockets.
Top with tomatoes, mushrooms, salami and artichoke. Sprinkle with cheese and bake for 15–20 minutes or until bases are crisp and golden. Serve pizzas topped with rocket.

Notes

SERVING SUGGESTION: Salad of radicchio, baby cos lettuce and red apple, sprinkled with 30g chopped walnuts, 2 teaspoons olive oil and 1 teaspoon white balsamic. Add it: 1 tsp dried chilli f lakes with cheese in Step 2. Swap it: Salami for 100g shredded skinless lean cooked chicken breast.

**Join from $20/month*!**

Salami and artichoke pizza

Ingredients

Instructions

Notes

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