BET­TER-FOR-YOU PIZZA

donna hay - Fresh + Light - - Contents - PHO­TOG­RA­PHY: WILLIAM MEPPEM STYLING: JUS­TINE POOLE

Loaded with su­per­charged top­pings, these piz­zas are built on no-fuss bases

Loaded with tasty top­pings and in­fin­itely adapt­able, our love of pizza runs deep, so we've cre­ated these WHOLE­SOME VER­SIONS to feel good about. Each one cen­tres around VI­BRANT VEG­ETA­BLES, with creamy lay­ers of good­ness ( think easy pesto or cau­li­flower puree), FRESH HERBS and, of course, a sprin­kle of cheese/ Plus, it's all built on a handy whole­meal flat­bread base, so they're within reach for a WEEKNIGHT DIN­NER that's to­tally guil-free.

Strong, ro­bust greens such as cavolo nero un­dergo a won­der­ful trans­for­ma­tion in the oven. The slightly bit­ter un­der­tones mel­low out into a smoother caramelised flavour with a hint of char, while the ten­der leaves curl up and de­velop an ad­dic­tive crisp­ness.

to­mato, zuc­chini and cavolo nero pizza

2 large whole­meal pita breads

½ cup (130g) store-bought pesto

½ cup (140g) nat­u­ral Greek-style (thick) yo­ghurt 2 ox­heart toma­toes, thinly sliced

2 zuc­chini (cour­gettes), thinly sliced

80g moz­zarella, thinly sliced

40g ri­cotta, crum­bled sea salt and cracked black pep­per

100g cavolo nero ( Tus­can kale) basil leaves, to serve Pre­heat oven to 240°C (475°F). Place the pita breads on 2 large oven trays. Di­vide the pesto and yo­ghurt be­tween the bases and spread evenly. Top with the to­mato, zuc­chini, moz­zarella, ri­cotta, salt and pep­per.

Cook for 6 min­utes, add the cavolo nero and cook for a fur­ther 3 min­utes or un­til crisp and golden. Top with the basil to serve. SERVES 4.

mush­room, roasted gar­lic and can­nellini bean pizza

1 head gar­lic, bro­ken into cloves

400g can can­nellini beans, rinsed and drained 2 ta­ble­spoons wa­ter sea salt flakes

1 leek, thinly sliced

500g Swiss brown mush­rooms, sliced

2 ta­ble­spoons thyme leaves, chopped, plus ex­tra sprigs 2 tea­spoons ex­tra vir­gin olive oil, plus ex­tra for driz­zling cracked black pep­per

2 large whole­meal pita breads

200g boc­concini, torn

2 cups (40g) wa­ter­cress sprigs Pre­heat oven to 240°C (475°F). Place the gar­lic cloves on a piece of alu­minium foil and wrap to en­close. Place on an oven tray and cook for 20 min­utes or un­til gar­lic is ten­der. Set aside to cool slightly. Squeeze the gar­lic cloves out of their skins into a food pro­ces­sor and add the can­nellini beans, wa­ter and salt. Process for 1 minute or un­til smooth.

Place the leek, mush­room, thyme, oil, salt and pep­per on an oven tray and toss to com­bine. Cook for 12 min­utes or un­til ten­der. Place the pita breads on 2 large oven trays, spread with the bean puree and top with the mush­room mix­ture, boc­concini and ex­tra thyme sprigs. Cook for 8–10 min­utes or un­til crisp. Top with the wa­ter­cress and driz­zle with ex­tra oil to serve. SERVES 4.

roast cau­li­flower pizza

1kg cau­li­flower flo­rets, thinly sliced

1 clove gar­lic, crushed sea salt and cracked black pep­per

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra for driz­zling ½ cup (125ml) al­mond milk

2 large whole­meal pita breads

6 dried red chill­ies, finely chopped

80g feta, crum­bled

¼ cup (40g) al­monds, finely chopped

2 cups (50g) wild rocket (arugula) leaves Pre­heat oven to 240°C (475°F). Place the cau­li­flower, gar­lic, salt, pep­per and oil on 2 large oven trays and toss to com­bine. Cook for 10 min­utes or un­til golden and just ten­der.

Place 1½ cups of the roasted cau­li­flower in a large bowl with the al­mond milk, salt and pep­per. Us­ing a hand-held blender, blend un­til smooth and creamy.

Place the pita breads on 2 large oven trays, spread with the cau­li­flower puree and top with the re­main­ing roasted cau­li­flower, chilli, feta and al­mond. Cook for 8–10 min­utes or un­til golden and crisp. Top with the rocket and driz­zle with the ex­tra oil to serve. SERVES 4.

egg­plant and caramelised onion pizza

2 large onions, thinly sliced

1 ta­ble­spoon maple syrup

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra for driz­zling sea salt and cracked black pep­per

¾ cup (210g) to­mato puree (pas­sata)

1 clove gar­lic, crushed

2 large whole­meal pita breads

1 egg­plant (aubergine), thinly sliced

250g cherry toma­toes, sliced

2 ta­ble­spoons ca­pers

¾ cup (60g) finely grated parme­san, plus ex­tra to serve 1 cup (25g) baby spinach leaves Pre­heat oven to 240°C (475°F). Place the onion, maple syrup, olive oil, salt and pep­per on a large oven tray and toss to com­bine. Cook, stir­ring half­way, for 15 min­utes or un­til golden and ten­der.

Place the to­mato puree, gar­lic, salt and pep­per in a medium bowl and stir to com­bine. Place the pita breads on 2 large oven trays, spread with the to­mato mix­ture and top with the caramelised onion, egg­plant, to­mato, ca­pers and parme­san. Cook for 8–10 min­utes or un­til golden and crisp. Top with the baby spinach, ex­tra parme­san and salt and pep­per, and driz­zle with ex­tra oil to serve. SERVES 4.

Sim­ple store-bought whole­meal pita breads are the foun­da­tion for these health­ier piz­zas. They make an easy Alternative to tra­di­tional bases, are packed with fi­bre and can hold their own un­der­neath an abun­dance of de­li­cious top­pings. Baked at just the right heat, the veg­eta­bles and cheese turn golden, while the thin flat­bread be­comes crisp and toasty with crackly, mor­eish edges.

½ cup (140g) to­mato puree (pas­sata)

1 clove gar­lic, crushed sea salt and cracked black pep­per

400g Brus­sels sprouts, thinly sliced

2 tea­spoons ex­tra vir­gin olive oil

2 large whole­meal pita breads

150g triple-smoked shaved ham, torn

2 long red chill­ies, thinly sliced

¾ cup (60g) finely grated pecorino, plus ex­tra to serve ½ cup (120g) fresh ri­cotta Pre­heat oven to 240°C (475°F). Place the to­mato puree, gar­lic, salt and pep­per in a medium bowl and stir to com­bine. Place the Brus­sels sprouts, oil, salt and pep­per on a large oven tray and toss to com­bine. Cook for 6–8 min­utes or un­til ten­der.

Place the pita breads on 2 large oven trays, spread with the to­mato mix­ture and top with the Brus­sels sprouts, ham, chilli, pecorino and ri­cotta. Cook for 8–10 min­utes or un­til crisp and golden. Top with the ex­tra pecorino to serve. SERVES 4.

sweet potato, labne and kale pizza

800g sweet potato, peeled and cut into 1cm cubes 1 ta­ble­spoon ex­tra vir­gin olive oil, plus more for driz­zling 1 clove gar­lic, crushed sea salt and cracked black pep­per

2 large whole­meal pita breads

¾ cup (210g) labne (yo­ghurt cheese)

6 sprigs oregano

80g soft goat’s cheese, crum­bled

80g baby kale leaves Pre­heat oven to 240°C (475°F). Place the sweet potato, oil, gar­lic, salt and pep­per on a large oven tray and toss to com­bine. Cook, stir­ring half­way, for 12–15 min­utes or un­til ten­der and golden.

Place the pita breads on 2 large oven trays, spread with the labne and top with the sweet potato, oregano and goat’s cheese. Cook for 8–10 min­utes or un­til golden and crisp. Driz­zle with the ex­tra oil and top with the kale, salt and pep­per to serve. SERVES 4.

These nour­ish­ing piz­zas are all about bring­ing out the best qual­i­ties of the sim­ple in­gre­di­ents. Start with fresh, sea­sonal veg­eta­bles, then add easy touches such as a light scat­ter­ing of cheese and sprin­klings of fra­grant herbs and spices. won­der­fully tasty, it’s the per­fect easy din­ner to win over a crowd.

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