Make a vegetable pizza at home with Donna Hay's recipe using Lebanese bread instead of a store-bought base.
Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
Place the flatbreads on the prepared trays.
Using a small sharp knife, carefully make a little cut in each tomato and, holding it over a bowl, gently squish to remove the seeds and excess juice (it’s a good idea to wear an apron for this part). Tear the tomatoes in half and set aside. Discard the seeds and juice.
Using the back of a spoon, spread the puree over each flatbread until it’s almost all the way to the edges.
Divide the torn tomato, zucchini and bocconcini between the pizza bases.
Sprinkle the pizzas with the parmesan, basil and chilli flakes if you like a little heat!
Bake for 10 minutes or until the cheese is melty and golden and the base is crisp.
Wearing oven gloves, carefully remove the pizzas from the oven and allow them to cool on the trays for 5 minutes. Slide the pizzas onto a chopping board and, using a sharp knife or pizza wheel, slice to serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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