Title: Ricecake Pizzas
Categories: Ready stead, Emp
Yield: 2 servings

1 Tomato; deseeded and diced
1/4 Courgette; diced
1 pn Dried chilli flakes
1 tb Chopped parsley; plus more
-for
; garnish
2 ts Olive oil
4 Ricecakes
50 g Grated cheddar cheese
Salt and pepper
Thyme sprigs

Preheat the oven to 200c/400f.

1 Heat the oil in a small pan and saute the tomato and courgette with
chilli flakes until softened. Add the parsley and season.

2 Lay the ricecakes on a baking sheet and toast in the oven until lightly
golden. Remove and top each ricecake with a large spoonful of the tomato
and courgette mixture.

3 Sprinkle over some grated cheese and lay a few thyme sprigs over the top.
Transfer back to the oven for about five minutes until the cheese is
melted. Serve garnished with some more chopped parsley.

Converted by MC_Buster.

Per serving: 157 Calories (kcal); 13g Total Fat; (72% calories from fat);
7g Protein; 4g Carbohydrate; 26mg Cholesterol; 162mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.