Ep 4 - Vegetarian pizza
Makes 2/serves 4
2 wholemeal pizza bases
6 Tbsp tomato sauce
1 cup cooked lentils
2 cups spinach leaves
40g goat's cheese
Preheat oven to 180 C.
Roll base out as thinly as possible.
Spread tomato sauce on base and top with lentils.
Top with spinach leaves, goat's cheese and ricotta.
Place onto hot tray and bake in preheated oven until base is crisp and lightly browned.
Drizzle pomegranate dressing over and serve.
Wholemeal pizza dough
150g white flour
50g wholemeal flour
1/4 tsp salt
60 ml reduced fat milk
60 ml water
7g dried yeast
1/4 tsp sugar
Sift white and wholemeal flour and salt together and place in a
Gently heat milk and water to blood temperature. Add yeast and sugar, and leave in a warm place for the yeast to activate and bubble.
Add liquid to flour mixture.
Knead by hand or in a mixer until smooth.
Cover and leave in warm area to double in size.
Knead again and rest before using.
Sprinkle flour on a board and roll dough into two pizza bases.
Place onto hot tray ready for topping
300g beefsteak tomatoes
5 garlic cloves, peeled
20g each, rosemary, thyme, basil and parsley
1 Tbsp olive oil
Handful fresh basil and parsley
Spray an oven tray with oil.
Slice tomatoes in half, horizontally and arrange on oven tray.
Add garlic, rosemary, thyme, basil and parsley and small amount of sea salt to the oven tray.
Cook overnight at 100 C.
Remove from tray and purée in kitchen blender, adding basil and parsley.
1 pomegranate, seeds and juice, or use soaked dried
1/2 tsp olive oil
Mix pomegranate and oil together.
Average per 167g
Total fat 4g
Saturated fat 1.5g