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Veggie rainbow pita pizza

Serves 4
Prep Time 20 min
Cooking Time: 45 min

Ingredients:

  • For the tomato base:
  • ½ carrot, finely chopped or grated
  • 1 celery stalk, chopped
  • ½ onion, finely chopped
  • 1 tbsp olive oil
  • 1 cup Rugani 100% Carrot Juice
  • 1 tin whole peeled tomatoes
  • Salt and pepper to taste

Toppings:

  • 4 wholewheat pita’s
  •  ½ cup broccoli, broken into small florets
  •  ½ cup cauliflower, broken into small florets
  • 1 red pepper, cut into 1 cm x 1 cm blocks
  • 1 yellow pepper cut into 1 cm x 1 cm blocks
  • 1 green small green pepper cut into 1 cm x 1cm blocks
  •  ½ red onion, cut in half and then in wedges
  • 2 cups mozzarella cheese/vegan cheese, grated

Directions:

  • Pre-heat oven to 180 ℃.
  • In a saucepan heat the olive oil over medium heat.
  • Fry the onions until translucent.
  • Add the celery and carrots, and fry until golden.
  • Turn the heat to low, add the whole peeled tomatoes and cook for 25 minutes.
  • Season to taste with salt and pepper.
  • Place the pita’s on a baking tray lined with baking paper.
  • Spread a tablespoon of tomato sauce over each pita and top with mozzarella cheese.
  • Line the veggies up in a rainbow pattern on top of the mozzarella cheese.
  • Bake in the middle of the oven for 20 min or until the cheese is melted and turning brown on the edges.

Download the Kids Activity Here