Weekend Pizza with Salad
Following a healthy eating plan is much more sustainable if you can have a food that you really love, every so often, especially at the weekend. An average shop-bought pizza is 1500 kcalories and they go up as high as 2500 calories.
This healthy version comes in at around 400 kcals and from 22g to 25g carb. Most pizza bases start at 33g to 45g carb aside from toppings.
Both together
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 6g | 17g | 22-25g | 24-27g |
Ingredients
Base Options
37g wholegrain pitta. 18.8g Carb
45g wholegrain Wrap 20.7g Carb
55g BFree wholegrain pitta 21g Carb
Pizza Da Piero 50g pizza base 22.1g Carb
Cheese Option – guiding 30g to 40g max
40g Mozzerella – 0g Carb 103 Kcals 8g Fat
20g Pecorino Cheese 0g Carb 76 Kcals 6g Fat
20g Cheddar Cheese 0g Carbcals 7g Fat
Plant food Options – keep it colourful
Peppers
Red onion
olives
sun-dried tomatoes
tomato paste
green salad leaves
herbs like basil leaves
capers
garlic
mushrooms
chillis
Method
Everyone has their favourite ingredients on a pizza. Decide on your ingredients and lay them out as I have done on the video, know the weights and add them to your pizza recipe in the APP.
Turn the oven to its highest, mine was 250 degrees and allow it to fully heat up.
Invest in a pizza tray which has hills it in. See the video. Oil the base so the pizza does not stick.
Wash and chop all the fresh salad ingredients and lay all of the ingredients out before you start cooking, all chopped and ready to add.
Using a Pitta as a base: put it in the oven to heat it for 1 minute and it makes it less crumbly and easier to half. This gives you 2 circular or oval-shaped bases depending on the pitta you choose.
When halved, Using a pastry brush or spray, lightly coat the top of the pitta with olive oil and place in the oven on the pizza tray for 2 minutes to firm it. Take it our and add all your toppings except for the cheese.
Bake for 4.5 minutes. Remove the tray the top the pizza’s with your choice of grated cheese.
I mixed pecorino and vintage cheddar.
Put the tray back in the oven nd bake for 3 minutes. Serve on a wooden board with 50g per person of ticket, fresh lemon juice and a little grated parmesan or pecorino on top.
Using a Wrap as a base: Using your hand rub a little olive oil to the wrap and place in the oven for just 1 minute
Take out and add all the ingredients, including the cheese and bake for 5 minutes. Mozzarella takes a little longer to melt I found so I add with the ingredients.
Note: I found the pitta firmer, easier to pick up and a taste nicer.
The Pitta Pizza in the picture:
37g round wholegrain pitta with 10g olive oil to firm
25g Ballymaloe smoked bacon tomato sauce
20g mixed raw peppers
10g, 4 black olives
10g, 4 small sun-dried cherry tomatoes
10g, a third of a slice of ham
20g grated pecorino cheese
10g vintage cheddar cheese
with 50g Rocket and 5g grated cheese
Total:
22g Carb 407 Kcals Protein 18g Fat 26g Fibre 5g
The Wrap Pizza in the picture: more tomatoey…
45g round wholegrain wrap with 5g olive oil to firm
70g, Mutti tinned pizza sauce with basil and oregano (see video for pics)
20g mixed raw peppers
10g, 4 black olives
10g, 4 small sun-dried cherry tomatoes
5g, 2 anchovies chopped
40g, 4 slices of mozzarella
with 50g Rocket and 5g grated cheese
Total:
25g Carb 384 Kcals Protein 17g Fat 24g Fibre 5g
