200g broccoli, cut into small florets
2 Tbsp water
4 Tbsp no-added-salt tomato paste
2 wholemeal pita bread
1 bunch asparagus, woody ends trimmed, diagonally sliced
50g snow peas, trimmed, cut into thin strips
½ red capsicum, cut into thin strips
100g button mushrooms, sliced
100g bocconcini, torn into pieces
50g (2 cups) mixed salad leaves
2 tsp balsamic vinegar
Preheat oven to 200°C (fan-forced). Line 2 pizza trays with baking paper. Put broccoli in a small microwave dish. Add water and cook, covered, on high/100% for 2-3 minutes or until broccoli is just tender. Drain. Set aside.
Spread tomato paste over pita bread. Top with broccoli, asparagus, snow peas, capsicum and mushroom. Spray lightly with cooking spray. Bake for 12 minutes or until vegetables are just tender.
Top pizzas with bocconcini. Return to oven and bake for 3 minutes or until cheese melts.
Put salad leaves in a small bowl. Add vinegar and toss to combine. Serve with pizza.
Nutrition Info PER SERVE 1780kJ, protein 26.5g, total fat 11.2g (sat. fat 5.5g), cholesterol 17.5mg, carbs 46.4g, fibre 14.7g, sodium 543mg. Carb exchanges 3. GI estimate low.