CARAMELISED ONION AND VEGIE PIZZA

Diabetic Living - - Mains -

PREPA­RA­TION TIME: 15 MINS

(+ COOL­ING)

COOK­ING TIME: 25 MINS SERVES 2 (AS A MAIN)

2 tsp ex­tra vir­gin olive oil

2 brown onions, thinly sliced 1 clove gar­lic, crushed

100g Swiss brown

mush­rooms, sliced

100g kale, in­ner core re­moved,

finely chopped

2 tsp bal­samic vine­gar

2 x Pittes Lite Sou­vlaki & Pizza

Bread or gluten-free bread

1/2 small red cap­sicum, cut

into thin strips

60g (1/2 cup) re­duced-fat

grated cheese

35g (11/2 cups) rocket leaves

10g parme­san shav­ings

Bal­samic glaze, to serve (op­tional)

1 Heat the oil in a large, non-stick fry­ing pan on medium heat. Add the onions and gar­lic. Cook, stir­ring, for 10 min­utes or un­til onion is very soft. Add mush­rooms and kale. Con­tinue cook­ing for 5-10 min­utes or un­til kale is soft. Stir in the vine­gar and then trans­fer to plate. Set aside for 10 min­utes. 2 Pre­heat oven to 210°C (fan­forced). Line 2 bak­ing trays with bak­ing pa­per. Put bread on trays and spread with onion mix. Top with cap­sicum and grated cheese. Bake for 10-12 min­ut­ess or un­til cheese melts and base is crisp.

3 Mean­while, toss to­gether rocket leaves and parme­san. Serve pizza with salad and driz­zle with bal­samic glaze, if you like.

COOK’S TIPS

Re­place brown onions with red onions, Swiss brown mush­rooms with reg­u­lar mush­rooms and red cap­sicum with green cap­sicum.

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