• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large wholemeal pitta bread

  2. 1 bunch asparagus, trimmed

  3. 1 tablespoon prepared pesto

  4. 4 flat mushrooms, sliced thinly

  5. 250g cherry tomatoes, halved handful fresh thyme sprigs

  6. 60g reduced-fat mozzarella cheese, chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/200C fan forced. Place pitta bread on a baking tray.

  2. Cut asparagus in half lengthways. Place asparagus in a pan of boiling water. Cook for 2 minutes or until just tender. Drain, rinse under cold water and pat dry with absorbent paper.

  3. Spread pesto over pitta bread, leaving a 1cm border around the edge. Arrange asparagus, mushrooms and tomatoes on top; sprinkle with thyme and mozzarella.

  4. Bake pizzas for 15 minutes or until browned and crisp. Serve immediately with a green salad, if desired.


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