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Thursday, October 29, 2015


In addition to being quite healthy, I think that making miniature pizzas is rather fun! You can add any ingredients that you know to be healthy and low-fat (for example chorizo would not make the list, but mushrooms and tomatoes would), chop them up and bake them for 10-12 minutes. Just remember that when it comes to pizza, less toppings is always more! Coeliacs could substitute pita bread for a gluten-free wrap as a base or a small gluten-free pizza base. Vegetarians can omit the turkey and add more vegetables. If you are making this dish after a long, draining day at work and don’t feel like being creative, use my combination of  toppings, as they are delicious. Be mindful that portion sizes are very important, therefore try to stop yourself at ONE pizza. 

  • baking paper
  • 2 tablespoons tomato paste 
  • 4 small whole wheat pita breads (45g each) 
  • 120g sliced turkey, roughly shredded
  • 60-80g red onion, finely diced
  • 1 small red capsicum, finely diced
  • 1 x 400g tin of artichokes, rinsed, drained & roughly chopped 
  • 1 teaspoon of reduced-fat grated cheese for each pita bread 
  • 2 teaspoons dried oregano or 1 tablespoon fresh oregano, finely chopped 


1. Preheat oven to 200 degrees celsius fan-forced. Line a large oven tray with baking paper. 

2. Spread a thin layer of tomato paste over each of the pita breads. Then evenly distribute the turkey, red onion, capsicum and artichokes to each pita bread. Top with cheese and oregano. 

3. Bake in the oven for around 10-12 minutes or until the base browns to your liking. 

Serves / 4  / 1 pita pizza per serving 
Total Preparation time / max 10 minutes 
Total Cooking time / around 15 minutes 

x Emily 

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