Tomato, Mushroom and Spinach Pizza
by Tarla Dalal
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Added to 29 cookbooks
This recipe has been viewed 15203 times
An innovative and healthy snack that is well worth the extra trouble! use whole wheat pizza bases and a range of exciting but low calorie toppings to create this colourful pizza. Remember not to indulge in it too often, however tempting it may look and taste! make it a occasional treat.
- Heat the oil in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for a few seconds.
- Add the garlic and onions and sauté on a medium flame for 1 minute.
- Add the oregano and capsicum and sauté on a medium flame for another minute.
- Add the tomatoes, tomato pulp, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes.
- Add the sugar, mix well and cook on a medium flame for 1 more minute.
- Remove from the flame and discard the bayleaves and peppercorns.
- Divide the sauce into 2 equal portions and keep aside.
- Place a pizza base on a flat, dry surface and spread 1 portion of the pizza sauce over it.
- Arrange 3 tomato slices, sprinkle 1 tbsp of capsicum, 1 tbsp of spinach, 1½ tbsp mushrooms, 3 sun-dried tomatoes, ½ tbsp black olives and ½ tsp of garlic evenly over it.
- Repeat steps 1 and 2 to make 1 more pizza and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the pizza base is crisp.
- Cut into 4 equal wedges and serve immediately.
Nutrient values (Abbrv) per slice
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