Indian Pizza with Curried Cauliflower & Green Chilli

Enjoy this Indian 'pizza', that utilises naan bread as its base.

Serves: 4

Time to prep: 10 minutes

Time to cook: 40 minutes

Ingredients

• 2 teaspoons mild curry powder
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil or mustard seed oil
• 1 small cauliflower, cut into florets
• 4 naan breads
• 1/3 cup (80ml) tomato passata
• 2 x 250g mozzarella balls, drained, sliced
• 1/2 red onion, thinly sliced
• 1 long green chilli, thinly sliced
• Mint leaves, to serve

Method

• Preheat oven to 200C. Line two baking trays with baking paper. Combine curry powder, turmeric, 1 tbs oil and 1 tsp salt in a bowl. Add cauliflower and toss to coat. Place on trays and bake for 25 minutes or until golden and lightly charred.
• Spread each naan with 1 tbs passata and top with mozzarella, cauliflower, onion and chilli, then drizzle with remaining 1 tbs oil. Bake for 15 minutes or until bread is crisp and mozzarella has melted. Sprinkle with mint leaves to serve.

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Kiddie Food Fun: Pizza Ships

Photography by Mark O'Meara

These cute pizza ships are easy to make and fun to eat!

Makes: 10 ships

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 12 small white par-baked bread rolls, halved
• 2 x 50g sachets tomato and herb pizza sauce
• 1 cup reduced-fat pizza cheese
• 225g can pineapple pieces in natural juice, drained, chopped
• 2 sticks cabanossi, sliced
• 1 small green capsicum, finely chopped

Method

• Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
• Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
• Bake for 10 minutes or until cheese is melted and golden. Serve.

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Add Some Spice to Your Life With Moroccan Pizza

Serves: 4

Time to make: 40 minutes

High fibre, low kJ, vegetarian and high protein.

Ingredients:

• 300g pumpkin, peeled, thinly sliced
• Olive oil spray
• 4 wholemeal pita rounds
• 150g (about 8 tablespoons) reduced-fat hommous
• 3 cups button mushrooms, thinly sliced
• 120g reduced-fat feta, crumbled
• 2 teaspoons Moroccan seasoning
• 4 cups rocket leaves

Instructions:

1. Preheat oven to 200ºC. Place pumpkin slices on a baking tray lined with baking paper and spray with oil. Bake for 10–15 minutes, or until tender.
2. Place pita rounds on a baking tray lined with baking paper. Spread hommous on bases. Arrange pumpkin, mushrooms and feta on top, then sprinkle with Moroccan seasoning.
3. Bake for 10 minutes, or until vegies are golden and base is crispy. Scatter rocket leaves over pizzas before serving.

Tips:

When making your own pizzas, keep toppings healthy by using plant-based ingredients, such as vegetables, fruit, nuts or seeds. Stick to just one meat option, such as lean bacon or barbecued chicken – not both.

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