1 wholemeal pitta pocket (open and cut in half as the base for 1 person)
50 g red and yellow peppers, finely sliced
2 tbsp pesto
45 g soft goat’s cheese, crumbled
100 g spinach
1 tomato chopped finely
1 large handful frozen garden peas
8 black olives, pitted, halved
1 tbsp olive oil
100 g chickpeas80 g tomatoes, chopped
Half red onion
Slice pitta pocket in half so you have two oval bases
Spread 1 tablespoon of pesto over each base.
Wilt the spinach only slightly in a covered wok/pan (no oil or water required if using a non-stick pan)
Scatter the peppers, tomato, spinach and goat’s cheese over the 2 bases.
Throw the peas over the cheese.
Mix the remaining pesto with a tablespoon of olive oil.
Drizzle over the pizza.
Scatter the olives over. Gently heat under the grill until slightly melted.
In a bowl mix together the chickpeas, onion and tomatoes. Drizzle lightly with olive oil and sprinkle black pepper to season.
Serve the pizza with salad. (Can be eaten hot or cold)
High in: Fibre, Iron, Calcium, Vitamin C, Vitamin E, Folate
Source of: Selenium, Zinc