Vegetable & pesto pizza

Prep Time: 10
Cooking Time: 15
No of Serves: 4

Corporate Partner Healthy Food Guide magazine


2 x 23cm wholemeal pizza bases

1 tablespoon basil pesto

1 tablespoon sweet chilli sauce

1 small red onion, thinly sliced

1 large red capsicum, cut into thin strips

100g snow peas, trimmed, shredded

1 large zucchini, peeled into long ribbons

1 carrot, peeled into long ribbons

1/4 cup low-fat ricotta

1 cup grated reduced-fat cheese

1 cup rocket leaves 4 cups mixed salad leaves

1 Lebanese cucumber, peeled into long ribbons

250g punnet cherry tomatoes, quartered

2 tablespoons balsamic vinegar

Nutrition Information (per serve)

Energy 1684 kJ (402 calories)
Protein 23.3g
Total Fat 11.6g
Carbohydrates 45.7g
Saturated Fat 4.5g
Sugars 12.6g
Dietary Fibre 10g
Sodium 894mg


For the method of this recipe and more healthy recipe ideas, see Healthy Good Guide.

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