PITA PIZZAS TOPPED WITH VEGETABLES AND RICOTTA

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INGREDIENTS:

4 wholewheat pita breads
1 cup (250ml) tomato chutney
Westfalia Garlic Flavoured Avocado Oil, to drizzle
2 peppers, seeded and sliced
½ punnet (125g) button mushrooms, sliced
1 punnet (250g) baby roma tomatoes, halved
2 baby marrows, shaved into ribbons
250g ricotta cheese
Salt and milled pepper
Westfalia Herb Flavoured Avocado Oil, to drizzle

Method:

  1. Preheat oven to 200°C.
  2. Slice pitas in half to form two pizza bases from each pita.
  3. Spread pizza bases with chutney.
  4. Drizzle with garlic oil and place onto a baking tray.
  5. Top each base with vegetables. Crumble over ricotta.
  6. Drizzle with herb oil and season.
  7. Bake for 15 minutes until bases are crisp and vegetables cooked.

DID YOU KNOW?

Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Mains.