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Grilled flatbread pizzas

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings


  • 4 x pieces (20cm-diameter) wholemeal Lebanese bread
  • 1 x 450g can thin pineapple slices, drained
  • 160ml (2/3 cup) tomato pasta sauce
  • 1 red onion, halved, very thinly sliced
  • 240g (1 1/2 cups) chopped lean ham
  • 100g (1 cup) coarsely grated reduced-fat mozzarella
  • 2 tablespoons coarsely chopped fresh continental parsley


  • 1
    Preheat the grill on high. Place 1 piece of bread on a baking tray and grill on 1 side for 3 minutes or until toasted and crisp. Repeat, in 3 more batches, with the remaining bread.
  • 2
    Meanwhile, cut each pineapple slice into 12 pieces. Spread the untoasted side of each piece of bread evenly with pasta sauce.
  • 3
    Sprinkle the pizzas evenly with onion, ham, pineapple and mozzarella. Lower the grill tray until the top of the pizza is about 12cm from the heat source. Grill 1 pizza for 5 minutes or until light brown and heated through. Transfer to a serving plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining pizzas.
  • 4
    Sprinkle the pizzas with parsley and cut into quarters to serve.

Source: taste.com.au


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