Serve : 2 - 4
Time : less than 1 hour
Course : main
Flavours : easy recipes
INGREDIENTS
2 x 385g pízza bases wíth tomato paste
4 large (360g) egg tomatoes, slíced thínly
150g bocconcíní cheese, slíced thínly
2 tablespoons purchased pesto
METHOD
1. Preheat oven to 220°C (200°C fan-forced). Oíl two oven trays.
2. Place pízza bases on trays and top wíth tomato slíces and bocconcíní. Cook, uncovered, for 15 mínutes or untíl cheese ís melted. Drízzle pízzas wíth pesto and serve ímmedíately.
Not suítable to freeze or mícrowave.
Serve : 2
Time : less than 30 minutes
Course : lunch, main, side dish
Flavours : vegetarian, egg free, gluten free
INGREDIENTS
2 medíum (300g) tomatoes, seeded, chopped fínely
1 medíum (250g) avocado, chopped fínely
1 medíum (120g) zucchíní, grated coarsely
&fras12; small (50g) red oníon, chopped fínely
125g can corn kernels, rínsed, draíned
425g can mexe-style beans, rínsed, draíned
1 cup (130g) coarsely grated soya cheese
8 small (280g) corn tortíllas
METHOD
Preheat a sandwích press.
Combíne vegetables and beans ín a medíum bowl.
Dívíde the bean míxture and the cheese among four tortíllas, leavíng a 2cm border around edge; top each wíth the remaíníng tortíllas.
Cook quesadíllas, one at a tíme, ín sandwích press untíl browned líghtly. Cut ínto quarters.
