Friday Night Pizza

Homemade pizza is always a welcome alternative to take away in the House of Murray.  I immediately fell in love with this pizza on the first mouthful.

I have to say I love Vegetarian Pizza but also like to change the ingredients sometimes to include some chicken, bacon or salami depending on my taste fancies at the time.  For me this pizza was the bomb - it had the lot and I was one happy diner!!

 

 

Friday Night Pizza

(recipe sourced from Weight Watchers Simply Delish)

Serves: 4 (Makes 2 pizzas)

ProPoints per Serve: 8

250 grams butternut pumpkin, thinly sliced

1 small zucchini, thinly sliced

1 tablespoons olive oil

1 brown onion, thinly sliced

1 garlic clove, crushed

150 grams button mushrooms, quartered

1 small red capsicum, chopped

2 x 100 grams wholemeal Lebanese bread

1/3 cup (80ml) pizza sauce

100 grams cherry tomatoes, halved

50 grams shaved hot salami, chopped

75 grams reduced fat feta cheese, crumbled

1/4 cup (25 grams) reduced fat grated mozzarella cheese

1 tablespoon barbecue sauce

1/3 cup fresh basil leaves

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Place pumpkin and zucchini in a medium blow.  Add half the oil and toss to combine.  Preheat a chargrill or barbecue over high heat.  Cook pumpkin and zucchini, in batches, for 2 - 3 minutes each side or until lightly charred and tender.

Meanwhile, heat remaining oil in a large non stick frying pan over medium - high heat.  Add onion, garlic, mushroom and capsicum and cook, stirring, for 5 minutes or until just tender.

Place bread on 2 pizza or baking trays.  Spread pizza sauce over bread.  Top with pumpkin, zucchini, mushroom mixture, tomatoes and salami.  Sprinkle with feta and mozzarella.  Bake for 12 - 15 minutes or until bread is crisp and golden.  Serve pizza drizzled with barbecue sauce and sprinkled with basil.

(Click here for a printable version of this recipe)

Salami and Tomato Pizza

Once again I offer up apologies - due to my ever increasing work load lately with some travel required I have become complacent with sharing our culinary adventures with you all.  It's not because I didn't want to as I have missed my blogging and am truly saddened by not being able to partake in my hobby but as per usual that doesn't mean that we haven't been cooking - of course we have!  So now it's going to be catch up time with some meals we have enjoyed recently.

This was a simple pizza.  A tomato and garlic base with low fat hot salami (but you can use mild if you prefer), cherry tomatoes and a few other vegetables.... voila - mouthfuls of flavour that were not only very fresh but also very tasty.  Better than a take away pizza that's for sure.....

Salami and Tomato Pizza

Serves: 2

ProPoints per Serve: 11

 

cooking spray

1 large wholemeal pita bread (100g)

2 tablespoon tomato paste

1 teaspoon crushed garlic

1 teaspoon dried oregano

50 grams Don 50% less fat Hot or Mild Salami, halved

100 grams button mushrooms, sliced

1/2 brown onion, sliced

1/2 green capsicum, sliced

150 grams cherry tomatoes, halved

8 baby bocconcini balls, halved

8 black pitted olives, halved lengthwise

Preheat oven to 200 degrees Celsius.

Spray a pizza tray with cooking spray and place pita bread on the tray.

In a small bowl mix together the tomato paste, garlic and oregano.  Spread over pizza base (pita bread).

Layer with toppings - the salami, mushrooms, onions, capsicum, tomatoes, bocconcini and olives.

Place in oven and cook for 15 - 20 minutes or until cooked through and cheese has melted.

(Click here for a printable version of this recipe)