Try this Tomato & rocket pizza with olive tapenade recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 170C. Place the tomatoes on a baking sheet and cook until softened and starting to dry, but not browned (about 20 minutes)
Increase the oven to 220. Place the pizza bases onto a baking sheet and spread the tapenade over the base leaving a border around the edge. Then add the tomatoes, onion and mozzarella. Drizzle with the olive oil.
Bake for 8-10 minutes until the top is golden and bubbling and the base is crisp. Serve scattered with the parmesan and rocket drizzled with extra virgin olive oil.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 253 | ||
Calories from Fat: 167 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 40mg | 12 % | |
Sodium 390.6mg | 13 % | |
Potassium 211.2mg | 6 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.2g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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