Artichoke, Olive & Sundried Tomato Pizza

Artichoke, Olive & Sundried Tomato Pizza

 

Olives and olive oil are a key component of the Mediterranean diet and its success in human health and longevity. Olives are high in heart-healthy monounsaturated fats and antioxidants, aiding cardiovascular health and reducing inflammation systematically in the body. Artichoke is used as an herbal medicine for liver health and are also great for the liver as a food. Artichokes contain cynarin which is known for stimulating bile production. Bile helps us to digest fats efficiently and flush out any toxins from our system supporting the liver’s process. It is also full of antioxidants which help prevent free radical damage to the liver and has the same compound as St. Mary’s Thistle, silymarin which improves liver regeneration. Using a wrap instead of a pizza base reduces the carbohydrate load of this meal.

 

Serves 1

 Ingredients

  • 1 wholemeal wrap
  • 1 tbsp sundried tomato pesto
  • 50g feta cheese
  • ¼ cup artichoke hearts
  • 2 tbsp pitted black olives
  • 1 tbsp parsley

 Method

Preheat oven to 220C and line a baking tray with baking paper. Spread the pesto over the wrap and top with all other pizza ingredients, except parsley. Bake in the oven for 7 minutes or until cheese has melted and wrap is crispy around the edges. Serve sprinkles with fresh parsley.

 

Per serve

441 Kcal

19g Protein

16g Fat

51g Carbs

6g Fibre

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