Full ingredients list:
4 small wholemeal pita pockets
1/2 cup unsalted tomato paste
1 small onion, thinly sliced
1 cup shredded mozzarella
400g fresh or frozen seafood marinara mix
180g baby salad leaves
1 carrot, grated
250g antipasto vegetable mix, roughly chopped
1 tablespoon balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Place pitas on tray and spread evenly with tomato paste. Scatter with onion and cheese and top with seafood.
Step 2Bake for 10 minutes or until seafood is cooked and pita crisp.
Step 3Place salad leaves and carrot in a bowl, reserving about 1 cup of leaves. Add antipasto veges and vinegar to bowl and toss.
Step 4Scatter marinara pizzas with reserved salad leaves and serve with antipasto salad.
Find antipasto mix, a selection of grilled veges and olives, at the deli or supermarket.
About this recipe
First published: June 2015