Friday, 29 August 2008

Asparagus, Mushroom, Tomato and Artichoke Pizza

Serves: 4
2 large wholemeal pita breads
1 bunch asparagus, trimmed
1 tablespoon prepared pesto
4 flat mushrooms, sliced thinly
250g cherry tomatoes, halved
1 jar artichokes
handful fresh thyme sprigs
60g reduced-fat mozzarella cheese, chopped
Preheat the oven to 220°C/200°C fan forced. Place pita bread on a baking tray.Cut asparagus in half lengthways. Place asparagus in a pan of boiling water. Cook for 2 minutes or until just tender. Drain, rinse under cold water and pat dry with absorbent paper.
Spread pesto over pita bread, leaving a 1cm border around the edge. Arrange asparagus, mushrooms, artichokes and tomatoes on top; sprinkle with thyme and mozzarella. Bake pizzas for 12 minutes or until browned and crisp. Serve immediately with a green salad, if desired.
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