Pork and apple rissoles
25 mins
Dough
2 cups wholemeal plain flour
200ml reduced-fat natural yoghurt
Topping
3 tbsp fresh tomato sauce (see recipe)
1 cup mushrooms, sliced
¼ red capsicum, chopped
¼ yellow capsicum, chopped
8 cherry tomatoes, halved
1 handful baby spinach leaves
2 sprigs basil, leaves torn
½ cup grated reduced-fat mozzarella cheese
You can swap:
Step 1
Pre-heat oven to 220oC.
Step 2
Mix the flour and yoghurt together until well combined and a smooth dough is formed.
Step 3
Divide into either 2 large balls or 8 small balls for kid sized pizzas. Roll out on a floured surface with a rolling pin.
Step 4
Spread pizza bases with a thin layer of tomato sauce.
Step 5
Top with mushrooms, red and yellow capsicum, tomatoes, spinach and basil leaves. Sprinkle with grated cheese.
Step 6
Bake for approximately 10 minutes or until the crust is golden brown and cooked through.
Serving suggestions: Try adding leftover cooked chicken or canned pineapple pieces.
Food safety tip: If you are packing leftovers for lunch, pizza needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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