Sanitarium The Health Food Company
High in fibre and bursting with classic Mediterranean flavours, this pizza is easy to prepare and great to share in good company.
INGREDIENTS
1 bunch (100g) basil, leaves removed
3 cloves garlic
80g pine nuts, toasted
½ tsp salt
¼ cup light olive oil
water
Pizza
2 large wholemeal pizza bases
2 punnets mini roma tomatoes, quartered
280g bottle artichoke halves, quartered
220g tub fresh cherry bocconcini, sliced
24 kalamata olives
METHOD
To make pesto, place basil, garlic, pine nuts and salt in a food processor. Process mixture while slowly pouring in the oil, then add enough water to make the pesto smooth.
Spread pizza bases with pesto.
Arrange tomatoes, artichokes, bocconcini and olives over pesto.
Bake in a hot oven, 200°C for 20 minutes, or until crust is golden.
Tips
For convenience, a ready-made pesto also works well with this recipe.
Nutrition analysis completed per slice.
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Nutrition Information
| Energy (kJ) (Cal) | 1090 261 |
| Protein (g) | 7.0 |
| Fat, Total (g) Saturated Fat (g) | 17 4.0 |
| Carbohydrate Sugars (g) | 2.0 |
| Dietary Fibre (g) | 3.2 |
| Sodium (mg) | 555 |
| Potassium (mg) | 223 |
| Calcium (mg) | 158 |
| Iron (mg) | 1.1 |
