SERVES 4-5
READY IN: 35-40 MINUTES
PREP TIME: 25 MINUTES
COOK TIME: 20-25 MINUTES
INGREDIENTS
PIZZETTES
1 cup tomato pizza sauce (see page 60 or store-bought)
4 small wholemeal pita breads, cut in half horizontally to make 8 thin pizza bases
2 ½ cups grated mozzarella
2 handfuls baby spinach leaves
½ cup Kalamata olives
1 red capsicum, thinly sliced
150g marinated artichokes, roughly chopped
OREGANO OIL
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon finely chopped oregano
GREEK SALAD
2 Lebanese cucumbers,cut in half lengthways and thinly sliced
1 punnet cherry tomatoes, cut in half
½ small red onion, thinly sliced
100g feta, crumbled
1 tablespoon finely chopped oregano leaves
1-2 tablespoons extra virgin olive oil
1-2 tablespoons vinegar (e.g. red wine, white wine, balsamic)
TO GARNISH
¼ cup roughly chopped basil leaves
METHOD
PREHEAT oven to 220°C. Line two baking trays with baking paper.
1 If you are using home-made pizza sauce, start by making this first.
2 Lay pita breads, cut-side-up, on prepared trays. Spread each base with tomato sauce and sprinkle over 1 cup of the mozzarella cheese. Scatter over spinach leaves, olives, capsicum and artichokes.
3 Mix extra virgin olive oil, garlic and oregano together and drizzle over each pizzette.
4 Sprinkle with remaining mozzarella. Bake for 12-15 minutes until bases are crispy, and cheese is melted and golden brown – you may have to move the pizzas around in the oven to ensure they cook and crisp up evenly.
5 While pizzas are cooking, prepare Greek salad. Toss all ingredients together and season to taste with salt and pepper.
TO SERVE garnish pizzettes with fresh basil leaves and place 1-2 pizzettes on each plate. Serve Greek salad on the side.
The Carousel thanks Nadia Lim for this recipe from her new cookbook Easy Weeknight Meals. Nadia Lim is the Head Chef and Dietitian at My Food Bag, a home delivery service that offers the convenience of nutritionally-balanced, seasonal recipes with fresh, free-range and locally sourced ingredients delivered straight to the door.
