Chorizo and carrot pizza with rocket salad

• servings: 4 servings
• total time: 40 minutes

Ingredients

6 baby carrots, quartered lengthways

27.30 gm olive oil

2 pizza bases

125ml pasta sauce

75g mozzarella

1 chorizo sausage, thinly sliced

70g goat's cheese, crumbled

1 red onion, thinly sliced

100g baby rocket leaves

200g Perino tomatoes, halved

20.00 ml balsamic vinegar

62 ½ ml fresh flat-leaf parsley leaves

Directions

Preheat oven to 220C. Line a baking tray with baking paper. Place the carrot on the tray. Drizzle with half the oil. Season. Bake for 15-18 mins or until golden and tender.

Place the pizza bases on 2 baking trays. Spread evenly with pasta sauce and top with mozzarella. Sprinkle over the chorizo, goat’s cheese, carrot and half the onion. Bake for 12 mins or until the bases are crisp.

Meanwhile, combine the rocket, tomato, vinegar and the remaining onion and oil in a medium bowl. Sprinkle the pizza with parsley. Cut into wedges and serve with the salad.

Nutrition

• Calories: 157.71
• Total Fat: 26.5 g
• Saturated Fat: 9.1 g
• Cholesterol: 43.8 mg
• Sodium: 1.4 mg
• Total Carbohydrate: 81.8 g
• Total Sugars: 15.7 g
• Protein: 25.1 g