Ingredients
- 4 x 60 g wholemeal Lebanese breads
- ½ cup light smooth ricotta cheese
- 200 g cup mushrooms, sliced
- 1 large red capsicum, thinly sliced
- 1 red onion, thinly sliced
- 240 g drained antipasto mix (see tip)
- 1 cup grated mozzarella cheese
- 1 teaspoon dried Italian herb blend
- 2 tablespoons pine nuts
- 60 g baby rocket leaves
Method
Step 1
Place breads on baking trays and spread with ricotta. Top evenly with mushrooms, capsicum, onion and antipasto mix. Sprinkle with mozzarella, herbs and pine nuts.
Step 2
Bake in a preheated 220 °C oven (fan-forced) for 10-12 minutes, until bread is crisp and topping is lightly browned.
Step 3
Serve pizzas topped with rocket.
Tips
- Check labels on Lebanese bread and choose the brand lowest in sodium.
- Antipasto mix is available from the deli counter in supermarkets. Before using, drain on paper towel to absorb any excess oil and cut any larger pieces in the mix in half.
