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The University of Sydney Avondale College of Higher Education

Sydney Adventist Hospital
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Gourmet Pizza

4 Turkish bread rolls
250g tomato paste
1 cup (medium handful) baby English spinach
120g olives
6 quartered artichoke hearts
120g sliced oyster mushrooms
1 medium capsicum (pepper), seeded and sliced
1 medium red (Spanish) onion, sliced
120g semi-dried tomatoes
1 cup cheddar cheese, grated
1 cup mozzarella cheese, grated

Cut Turkish rolls in half. Spread tomato paste on cut side of rolls and place baby spinach on top. Combine olives, artichokes, mushroom, capsicum, semi-dried tomato and onion and place equal quantities of vegetable mixture on to rolls.

Combine grated cheddar and mozzarella cheese and sprinkle evenly over vegetable mixture. Bake in hot oven or grill until cheese is a golden in colour and pizza is cooked through.

Cut into half and serve hot. Serve with a small garden salad. Serves 8

Preparation time: 30 minutes
Cooking time: 10 minutes
Storage suggestion: We don’t suggest you store the pizzas once cooked.

* egg free, nut free and soy free

Nutrition Value (194g serve)

Energy 1096kJ/261cal
Protein 13.7g

Fat, total

      Saturated fat



Carbohydrates, total




Sodium 856mg
Fibre 6.9g
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