Topped with tasty veggies and cheese, these Rainbow pizzas are as colourful as they are delicious. Ready in under 30 minutes, these easy pizzas are an easy midweek meal option.
Makes44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
4 pita pockets
1/3 cup (95g) pizza sauce
2/3 cup (70g) coarsely grated pizza cheese
100g red Perino tomatoes, thinly sliced
1/2 cup (120g) coarsely grated gold sweet potato
1/2 cup (80g) frozen corn kernels
3/4 cup (65g) finely chopped broccoli florets
1/2 cup (40g) finely shredded red cabbage
1/2 cup drained canned baby beetroot, finely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 2
Place pita on a clean work surface. Spread the pizza sauce evenly over each pita. Sprinkle with cheese.
Step 3
Arrange the tomato, sweet potato, corn, broccoli, cabbage and beetroot in rows over cheese. Place on the lined tray. Bake for 10 mins or until heated through and cheese melts. Cut into pieces to serve.
1/2 cup drained canned baby beetroot, finely chopped
Description
Topped with tasty veggies and cheese, these Rainbow pizzas are as colourful as they are delicious. Ready in under 30 minutes, these easy pizzas are an easy midweek meal option.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 2
Place pita on a clean work surface. Spread the pizza sauce evenly over each pita. Sprinkle with cheese.
Step 3
Arrange the tomato, sweet potato, corn, broccoli, cabbage and beetroot in rows over cheese. Place on the lined tray. Bake for 10 mins or until heated through and cheese melts. Cut into pieces to serve.
