This mini-pizza based on a dietary multigrain cake is a great healthy snack, and the topping completely depends on your taste and preferences. Allow yourself to enjoy your favorite pizza in a mini-format, several times less than a regular calorie pizza.
Ingredients:
- Family Harvest™ multigrain cakes – 2 pcs
- Grated cheese – 2 tbsp
- Mushrooms – 4-6
- Zucchini – 2 rings
- Olives – 2-4
- Family Harvest™ sunflower oil – 2 tbsp
- Tomato – 1
- Greens (oregano, basil) – optional
- Half of an onion
Directions:
- Clean mushrooms and zucchini cut into small pieces and sauté until cooked in Family Harvest™ sunflower oil. Cut olives into thin slices.
- Blanch the tomato and squeeze it through a sieve. Chop onion. In another frying pan, warm up Family Harvest™ sunflower oil, sauté the onion in it until transparent, add tomato pulp and chopped greens. At minimum heat, cook the sauce until thick.
- Spread each Family Harvest™ multigrain cake with 1 tbsp. tomato sauce, sprinkle 1 tbsp. grated cheese, lay on top of the zucchini, mushrooms, and slices of olives.
- Note: You can improvise with the topping and use any other ingredients of your choice. This recipe gives you a common idea and direction.
- Transfer rice cakes to the baking tray and put it to the pre-heated oven (180C or 350F) for 5 minutes until cheese is melted.
