Pizza with tomato and oregano
Preparation time:
Recipe highlights Serves: 4
- Suitable to freeze
- Store in freezer (under -18°C)
- Egg free
- Nut free
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Ingredients
- 1 pizza base
1 x425g can tomotoes, diced or chopped with onions and garlic
1 clove garlic, crushed (you can use more)
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1/2 cup low fat cheese, grated
black pepper
Toppings
Cooking method
-
1. Preheat oven to 220°C.
2. Cover the pizza base with drained tomatoes.
3. Sprinkle with crushed garlic, oregano and black pepper.
4. Cover with other topping of your choice.
5. Top with a sprinkle of grated cheese.
6. Bake in oven for 10 – 15 minutes or until top is brown and crusty.
Notes: The fun of pizzas is making toppings to suit everyone – you can even divide the toppings into sections on each pizza base to customise the pizza for family or friends.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 275.88g | 100.00g |
| Energy (kJ) | 1370.94kJ | 496.94kJ |
| Protein (g) | 16.12g | 5.84g |
| Total fat (g) | 11.03g | 4.00g |
| - Saturated fat (g) | 3.80g | 1.38g |
| - Polyunsaturated fat (g) | 1.37g | 0.50g |
| - Monounsaturated fat (g) | 4.24g | 1.54g |
| Cholesterol (mg) | 21.38mg | 7.75mg |
| Carbohydrate-available (g) | 38.68g | 14.02g |
| CarbohydrateSE (g) | 38.52g | 13.96g |
| - Sugars (g) | 9.88g | 3.58g |
| Water (g) | 200.94g | 72.84g |
| Dietary fibre (g) | 4.37g | 1.58g |
| Thiamin (mg) | 0.45mg | 0.16mg |
| Riboflavin (mg) | 0.08mg | 0.03mg |
| Niacin (mg) | 2.69mg | 0.97mg |
| Niacin equivalents (mg) | 5.85mg | 2.12mg |
| Vitamin C (mg) | 37.26mg | 13.51mg |
| Total folate (ug) | 47.88ug | 17.35ug |
| Total vitamin A equivalents (ug) | 88.87ug | 32.21ug |
| Retinol (ug) | 14.29ug | 5.18ug |
| Beta carotene equivalents (ug) | 451.26ug | 163.58ug |
| Sodium (mg) | 800.95mg | 290.33mg |
| Potassium (mg) | 453.07mg | 164.23mg |
| Magnesium (mg) | 44.78mg | 16.23mg |
| Calcium (mg) | 234.92mg | 85.15mg |
| Phosphorus (mg) | 267.81mg | 97.08mg |
| Iron (mg) | 2.05mg | 0.74mg |
| Zinc (mg) | 1.95mg | 0.71mg |
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Recipe publication date on: 03/26/2007
Last reviewed on: 13/11/2013
