I just love this simple vegetarian pizza dinner — perfect for Meat-Free Monday’s (a campaign that encourages us to try one meat-free day a week for reasons of health and the environment). Try finely slicing the asparagus into rounds if the chunky pieces are too much for you, or add a salty element by scattering over some olives or feta.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 wholemeal pita pockets
- 4 tbsp organic tomato paste
- 20 fresh oregano leaves
- 1 cup grated mozzarella cheese
- 12 asparagus spears
- Salt & pepper
- 4 tbsp cold-pressed olive oil
Method
- Heat oven to 200ºC. Place pita bread rounds on non-stick baking tray. Spread each with 1 tbsp of tomato paste and sprinkle with 5 oregano leaves.
- Sprinkle mozzarella evenly over all four. Snap woody ends off asparagus, break into 3 pieces each and arrange on top. Season generously with salt and freshly ground pepper.
- Place tray on top shelf of oven and bake for 10 mins until cheese has melted and bases are crisp. Drizzle with olive oil to serve.
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