Mountain bread pizzas

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(4)
Lunch & Light Meals|Vegetarian
4 peopleServes
4
Prep   20 min
Cook   20 min
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Balsamic vinegar, 2 teaspoon(s)
  • Garlic, 1 clove(s), crushed
  • Chilli flakes, ¼ teaspoon(s), dried, optional
  • Zucchini, 2 medium, peeled into long thin ribbons
  • Mountain Bread Rye Bread, 8 serve(s) (1 wrap per serve), or wholemeal
  • Cheddar cheese, tasty, 320 g, coarsely grated
  • Tomatoes, whole, canned in tomato juice, 1 x 400g can(s), with basil and garlic
  • Carrot, 1 medium carrot(s), peeled into long thin ribbons
  • Spinach and rocket salad mix, 1½ cup(s)

Method

Preheat the oven to 180°C (160°C fan-forced). Line two large baking trays with baking paper.

Using a fork, whisk together the olive oil, vinegar, garlic and chilli flakes (if using) in a large bowl. Add the zucchini and season with freshly ground black pepper. Toss to combine, then set aside, tossing occasionally.

Lay two mountain breads side by side on each tray and sprinkle evenly with half the cheese. Place the remaining breads on top to cover. Spoon over the chopped tomato and sprinkle with the remaining cheese. Bake for 15-20 minutes or until the breads are crisp and the cheese is melted, bubbling and golden.

Add the carrot and salad leaves to the zucchini mixture and toss to combine. Serve alongside the pizzas.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Vegetables3.5
Fruit0
Dairy2
Healthy Fats & Oils1
Indulgences0
Calories534
Protein26.5 g
Total fat30.9 g
- Saturated fat18.1 g
Total carbohydrates32.8 g
- Total sugars7.1 g
Fibre3.3 g
Sodium836 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now