Ricecake pizzas

2 servings

Ingredients

Quantity Ingredient
1 Tomato; deseeded and diced
¼ Courgette; diced
1 pinch Dried chilli flakes
1 tablespoon Chopped parsley; plus more for
; garnish
2 teaspoons Olive oil
4 Ricecakes
50 grams Grated cheddar cheese
Salt and pepper
Thyme sprigs

Directions

Preheat the oven to 200c/400f.

1 Heat the oil in a small pan and saute the tomato and courgette with chilli flakes until softened. Add the parsley and season.

2 Lay the ricecakes on a baking sheet and toast in the oven until lightly golden. Remove and top each ricecake with a large spoonful of the tomato and courgette mixture.

3 Sprinkle over some grated cheese and lay a few thyme sprigs over the top.

Transfer back to the oven for about five minutes until the cheese is melted. Serve garnished with some more chopped parsley.

Converted by MC_Buster.

Per serving: 157 Calories (kcal); 13g Total Fat; (72% calories from fat); 7g Protein; 4g Carbohydrate; 26mg Cholesterol; 162mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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