Asparagus Pita Pizza Recipe

written by Christie Connelly

Asparagus Pita Pizza

Credit: Christie Connelly

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

Ingredients

Method

  • 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
  1. 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.
  2. 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.
  3. 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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Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.