Quicker than picking up takeaway pizza!

5 minutes preparation + 10-15 minutes cooking
5 serves of vegies in this recipe

25cm pizza base or Turkish bread
¼ cup tomato pasta sauce
100g ham, chopped
225g can pineapple pieces (in natural juice), drained
1 medium red or green capsicum, seeded and chopped
100g mushrooms, sliced
100g grated Mozzarella cheese
1 tablespoon chopped herbs (parsley, oregano and/or basil) or a pinch of dried mixed herbs

Preheat oven to 200˚C. Spread pizza base with pasta sauce. Top with ham, pineapple, capsicum, mushrooms and cheese. Sprinkle with herbs. Bake for 10-15 minutes until heated through and browned. Serves 4.

Hint
Make 8 mini pizzas using 4 halved English muffins as bases.

Variation
On top of the tomato sauce pile sliced onion, cooked red kidney beans, mushrooms, olives, cooked sliced potato and rosemary and top with cubes of reduced-salt feta cheese.