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INGREDIENTS:
½ cup hummus
1 tablespoon Moroccan seasoning
1 x 20cm pizza base
1 cup zucchini ribbons
1/3 cup drained Edgell Brown Lentils
½ cup sliced button mushrooms
½ cup roasted red capsicum, cut into thin strips
½ cup shredded pizza cheese
½ cup baby rocket leaves
METHOD:
1. Combine hummus and Moroccan seasoning; spread over pizza base. Top with zucchini, drained Edgell Brown Lentils, mushrooms and capsicum then sprinkle with pizza cheese.
2. Cook in a preheated oven at 200ºC for 10-12 minutes or until cheese is just starting to turn golden and the pizza base is crisp.
3. Top with rocket leaves for serving.
MAKES: 1
PREPARATION TIME: 5 minutes
COOKING TIME: 10-12 minutes
TIP: To make zucchini ribbons use a vegetable peeler slicing the full length of the zucchini.
Cook pizza on a rack or oven shelf with a tray located on the shelf below. This will allow the base to crispen and the tray will catch any drips of melted cheese.
| Energy |
3631kJ |
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| Protein |
45.0g |
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| Fat - total |
38.0g |
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| - saturated |
13.0g |
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| Carbohydrate - total |
76.0g |
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| - sugars |
12.3g |
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| Fibre |
19.0g |
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| Sodium |
2017mg |
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