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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From a low GI Cookbook. Times are estimated. Given a low GI rating. Ingredients:
4 pita breads (small wholemeal) |
2 tablespoons tomato paste |
2 garlic cloves (minced) |
2 tomatoes (medium sliced) |
100 g bocconcini (3 1/2oz small fresh mozzarella cheese sliced) |
400 g artichoke hearts (13 oz canned quartered) |
50 g kalamata olives (1 2/3oz pitted) |
1/2 red capsicum (bell pepper sliced) |
125 g four-bean mix (4oz canned rinsed and drained) |
1/3 cup reduced-fat cheddar cheese (40g/1 1/3oz grated) |
Directions:
1. Preheat oven to 230C (450F/gas8).
2. Put a pita breads onto 2 non-stick baking trays and spread with the combined tomato paste and garlic, leaving a 2cm (3/4in) border.
3. Top the pita breads with the tomatoes, bocconcini, artichokes, olives, capsicum, beans and cheese.
4. Bake for 20 minutes or until the bases are crisp and the topping is golden.
5. Cut into wedges to serve.
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