Tomato, bocconcini and basil pizza with cucumber salad
Prep
15 min
Cook
8 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
8 min
Serves
4
Skill
Made on pita bread, a quick and easy meal that even the kids can make for you!
Ingredients
Pizza
- 4 wholemeal pita pocket breads
- ⅓ cup tomato pasta sauce
- 12 basil leaves, torn
- 250g large cherry tomatoes, quartered
- 150g bocconcini cheese, drained and sliced
- 1 tbs pine nuts, toasted
Side salad
- 1 large lebanese cucumber
- 8 small butter lettuce leaves, trimmed
Nutrition per serving
1350 kJ
energy kj
14 g
protein
5 g
saturated fat
6.6 g
dietary fibre
36 g
carbohydrate
6 g
sugars
547 mg
sodium
Method
Pizza
- Preheat oven to 200°C. Place pita breads on a baking tray lined with non-stick baking paper. Spread each with 1 tbs tomato pasta sauce. Top with basil, cherry tomatoes, bocconcini and pine nuts.
- Bake for 5-8 minutes until cheese melts.
Side salad
- Using a vegetable peeler, slice the cucumber into thin ribbons. Combine cucumber and lettuce in a bowl. Toss to combine and serve with pizzas.
Tips
- Bocconcini cheese is best used fresh and is sold and stored in natural whey. If stored in the refrigerator they can last up to 3 weeks, ripening to become firmer and drier over this time.
- For a gluten free version of this recipe try using gluten free corn tortillas as a base instead of pita breads.
Remember to always check the label of each ingredient to ensure it is gluten free.
Pizza
- 4 wholemeal pita pocket breads
- ⅓ cup tomato pasta sauce
- 12 basil leaves, torn
- 250g large cherry tomatoes, quartered
- 150g bocconcini cheese, drained and sliced
- 1 tbs pine nuts, toasted
Side salad
- 1 large lebanese cucumber
- 8 small butter lettuce leaves, trimmed
Nutrition per serving
1350 kJ
energy kj
14 g
protein
5 g
saturated fat
6.6 g
dietary fibre
36 g
carbohydrate
6 g
sugars
547 mg
sodium
Pizza
- Preheat oven to 200°C. Place pita breads on a baking tray lined with non-stick baking paper. Spread each with 1 tbs tomato pasta sauce. Top with basil, cherry tomatoes, bocconcini and pine nuts.
- Bake for 5-8 minutes until cheese melts.
Side salad
- Using a vegetable peeler, slice the cucumber into thin ribbons. Combine cucumber and lettuce in a bowl. Toss to combine and serve with pizzas.
Tips
- Bocconcini cheese is best used fresh and is sold and stored in natural whey. If stored in the refrigerator they can last up to 3 weeks, ripening to become firmer and drier over this time.
- For a gluten free version of this recipe try using gluten free corn tortillas as a base instead of pita breads.
Remember to always check the label of each ingredient to ensure it is gluten free.