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  • Pepper, reddeseeded and cut 50.0 g
  • Olive oil 5.0 ml



  • Salad pack (lettuce)mixed leaves 10.0 g

Wholegrain tortilla as a base to this pizza; covered with Italian Tomato pronto over the base. Top with mushrooms, mixed salad leaves and roasted peppers.



  1. Peppers:

    • Rub olive oil over peppers and oven roast.
  2. Pizza:

    • Assemble pizza, heat tortilla wrap, spread Knorr Tomato Pronto over base, top with mozzarella cheese, arrange chicken, pineapple, roasted peppers, sliced mushrooms and Robertson’s veggie seasoning.
    • Place pizza in pre heated oven 180˚C, cook for 5 to 6 minutes
  3. Garnish:

    • To serve garnish with mixed herb salad leaves and serve.

  4. Chefs Tips:

    • Pizza base dough can be prepared with 1/3 part whole wheat flour
    • Whole wheat or whole grain tortilla wraps work well as an alternative pizza bases
    • Adding fresh salad and/or vegetable ingredients to pizza toppings gives a healthier option eg rocket, avocado, fresh pineapple, raw red onion
    • Believe it or not, pizza is extremely high in salt. As South Africans we eat may too much salt. One of the big contributors is cheese. Reduce the portion of cheese per pizza and choose a lighter coloured cheese which is generally lower in fat and salt like mozzarella or Tussers.
    • If you still want to add feta cheese on the pizza, just crumbled a little over the top and make it low fat feta. It’s very salty, and that’s the main issue with the cheese on pizza.
    • If some of the pizza topping ingredients need to be cooked before hand , choose a healthy method of cooking eg Grill or bake
    • Choose lean meats and skinless chicken breasts