Marinara pita pizza

Total cost: $16.60 / $4.15 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 25 mins

Cooking:

Ingredients

4 small wholemeal pita pockets

1/2 cup store-bought pizza sauce

1 small onion, thinly sliced

1/3 cup shredded reduced-fat mozzarella

400g fresh seafood marinara mix: sustainable species include Banana Prawn, Balmain Bugs, Morten Bay Bugs, Endeavour Prawn, King Prawn, School Prawn, Tiger Prawn, Arrow Squid or Southern Calamari.

180g bag baby salad leaves with beetroot

175g antipasto vegetable mix, roughly chopped (see tip)

1 tablespoon balsamic vinegar

Method

Preheat oven to 200°C. Line a large baking tray with baking paper. Place pitas on tray and spread evenly with pizza sauce; scatter with onion and cheese, then top with seafood. Bake pitas for 10 minutes, or until seafood is cooked and pita is crisp.

Place salad leaves in a salad bowl, reserving about 1 cup of leaves. Add antipasto veg and vinegar to salad bowl; toss.

Serve

Scatter marinara pizzas with reserved salad leaves and serve with antipasto salad.

TIP: You could substitute pizza sauce for pasta sauce

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Marinara pita pizza

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Marinara pita pizza

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