-Under 150 Calories
Spinach Base Margherita Pizza
When I’m on a weight loss diet one of the biggest problems I have found is missing out on what others are eating. In my house, Saturday night is pizza night, so I developed this slim helpful recipe specifically not to miss out on pizza, you can make and freeze the bases in advance too.
Ingredients: Makes one 25 cm / 10 in pizza
- 100g fresh spinach
- 1 large free-range egg
- 50g mozzarella cheese, grated
- 1 tablespoon chopped fresh basil, about a small handful from the bunch
- 1 tablespoon chopped fresh oregano, about a small handful from the bunch
- ½ teaspoon paprika (optional)
- 25g uncooked, dry polenta
- 250g passata
- ½ garlic clove, chopped
- 40g grated cheese, any type you like
- You can also add a few sliced onions, mushrooms or any veggies of your choice.
Set the oven temperature to 180°C/350°F/Gas Mark 4, for the base, 200°C /400°F/Gas Mark 6 for the actual pizza.
For the pizza base, blend together the fresh spinach, egg, grated mozzarella, basil, oregano, paprika and dry polenta until they are as smooth as possible. Next line a baking tray with either a silicone baking sheet or parchment paper (don’t use greaseproof paper as it will stick) and spread the mixture on the baking sheet making a 25-cm (10-in) diameter base then bake for 12–15 minutes or until edges begin to brown, allow the base to cool, then carefully remove from the tray parchment paper.
For the pizza topping, mix the passata and garlic together, spread on the cooled base, leave 1–2 cm around the outside, sprinkle the grated cheese and any topping of your choice, next place in hot oven or under a hot grill for 3–5 minutes, until cheese melts. Serve with a few basil leaves straight away, it may not be a firm as a regular pizza, so you may need a knife and folk, wonderful with a lovely mixed salad.