Name: Ricecake Pizzas
Ingredients: 1 Tomato; deseeded and diced; 1/4 Courgette; diced; 1 pn Dried chilli flakes; 1 tb Chopped parsley; plus more for; ; garnish; 2 ts Olive oil; 4 Ricecakes; 50 g Grated cheddar cheese; Salt and pepper; Thyme sprigs

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Ready stead, Emp	2	servings

INGREDIENTS

1		Tomato; deseeded and diced
1/4		Courgette; diced
1	pn	Dried chilli flakes
1	tb	Chopped parsley; plus more for
		; garnish
2	ts	Olive oil
4		Ricecakes
50	g	Grated cheddar cheese
		Salt and pepper
		Thyme sprigs

INSTRUCTIONS

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; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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