You can add any vegetable you like, suggestions are diced zucchini, eggplant - whatever takes your fancy. If you don't like goats cheese use a good quality feta instead.
This recipe is low fat, low sugar, low sodium and a good source of protein.
- 1 pita pocket, wholemeal, ‘light’
- 1 tbsp. pizza sauce
- 1 cup pumpkin, diced
- ¼ onion, sliced
- ½ tomato, sliced or diced
- 2 small mushrooms, sliced
- 2 tbsp. roasted capsicum strips
- 1 tbsp. goat’s cheese
- ¼ cup baby spinach leaves
- Sprinkle of oregano
- Cooking spray
- Salt and pepper to taste
- Preheat oven 200C (400F). Place your diced pumpkin on an oven tray lined with baking paper, spray with a little olive oil spray, sprinkle a little oregano over and cook for 10 mins.
- Meanwhile lay your pita pocket onto an oven tray which has been lined with baking paper.
- Spread 1 tbsp. pizza sauce over base. Lay spinach leaves on the pita bread. Then layout the capsicum strips.
- Heat a small non-stick frypan, spray cooking spray and sauté onions and mushrooms for 5 mins on med heat. Take off heat; lay out on pita pocket evenly. Add tomato, diced or sliced.
- Break up the goat’s cheese over pizza, season with S & P.
- Bake in oven for 10 mins.
Servings: 1 Serving size:332g
|Average Serve||Average 100g|
|Energy||1010 kJ||306 kJ|
|241 Cal||73 Cal|
|Protein||13.4 g||4.0 g|
|Fat, total||6.1 g||1.8 g|
|- Saturated||3.1 g||0.9 g|
|Carbohydrate||28.5 g||8.6 g|
|- Sugars||11.9 g||3.6 g|
|Sodium||244 mg||73 mg|
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