23/08/2022 
This recipe was developed for Fruit & Veg Month 2022
CategoryEveryday, Hot Meals, Vegetable, Vegetarian
Yields2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 sandwich wraps or tortilla
4 tbsp tomato paste or pizza sauce or canned crushed/diced tomatoes
⅓ cup zucchini rounds, thinly cut
⅓ cup red or yellow capsicum strips
100 g button mushrooms, sliced
¼ cup shredded light tasty cheese
Method
1
Preheat oven to 200°C.
2
Line 2 large baking trays.
3
Place wraps on trays and spread 2 tablespoons of sauce or paste on each wrap.
4
Top the wraps with zucchini, capsicum and mushrooms then sprinkle the cheese.
5
Bake 7-10 minutes until cheese is melted.
6
Cut pizza into 6 slices and serve.
Variation
- Other bread bases can be used e.g. pita bread.
- A variety of vegetable toppings of your liking can be used e.g. leftover roasted vegetables.
Ingredients
2 sandwich wraps or tortilla
4 tbsp tomato paste or pizza sauce or canned crushed/diced tomatoes
⅓ cup zucchini rounds, thinly cut
⅓ cup red or yellow capsicum strips
100 g button mushrooms, sliced
¼ cup shredded light tasty cheese
Directions
1
Preheat oven to 200°C.
2
Line 2 large baking trays.
3
Place wraps on trays and spread 2 tablespoons of sauce or paste on each wrap.
4
Top the wraps with zucchini, capsicum and mushrooms then sprinkle the cheese.
5
Bake 7-10 minutes until cheese is melted.
6
Cut pizza into 6 slices and serve.
