Ricecake pizzas
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tomato; deseeded and diced | |
| ¼ | Courgette; diced | |
| 1 | pinch | Dried chilli flakes |
| 1 | tablespoon | Chopped parsley; plus more for |
| ; garnish | ||
| 2 | teaspoons | Olive oil |
| 4 | Ricecakes | |
| 50 | grams | Grated cheddar cheese |
| Salt and pepper | ||
| Thyme sprigs | ||
Directions
Preheat the oven to 200c/400f.
1 Heat the oil in a small pan and saute the tomato and courgette with chilli flakes until softened. Add the parsley and season.
2 Lay the ricecakes on a baking sheet and toast in the oven until lightly golden. Remove and top each ricecake with a large spoonful of the tomato and courgette mixture.
3 Sprinkle over some grated cheese and lay a few thyme sprigs over the top.
Transfer back to the oven for about five minutes until the cheese is melted. Serve garnished with some more chopped parsley.
Converted by MC_Buster.
Per serving: 157 Calories (kcal); 13g Total Fat; (72% calories from fat); 7g Protein; 4g Carbohydrate; 26mg Cholesterol; 162mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.