Tasty cheese & onion pizza

 

Tasty cheese & onion pizza

servings |  4

Points per serving 6

 

8oz plain white flour
I packet fast-action yeast
1 tsp artificial sweetener
pinch salt
1/4 pint warm water
80g reduced fat cheddar (grated) or low fat mozzarella (sliced)
1/2 cooking onion, chopped
1 pepper (any colour) de-seeded
1/2 courgette, sliced
1 clove of garlic, crushed
200g tinned tomatoes
1 tsp tomato puree
1 tbsp mixed herbs
cherry tomatoes halved, to garnish
20 pumps of spray light olive oil
Salt and pepper, to season

 

First, mix the yeast and sweetener with the warm water, leave for 15 minutes. Meanwhile sift the flour and salt into a large bowl. After the 15 minutes have elapsed pour the water mixture into the flour, gently mixing with a wooden spoon and/or fingers. kneed the mixture for around 10 minutes until a soft dough is formed. Place the ball of dough into a bowl and cover with cling film. Place in a warm cupboard for up to an hour. Meanwhile, prepare the topping. Gently fry the courgette, pepper, onion and garlic in water for around 15 minutes or until soft. Slowly add the tinned tomatoes and puree, a little salt and herbs. Cover with a lid and leave to cook on a very low heat for 15-20 minutes, then leave to cool. Then check on the dough. Unwrap the dough (it should have risen in size) and beat it back into a smaller ball. Re-cover and leave for a further 30 minutes. Then, unwrap the dough. Split into two smaller balls. Roll out one of the balls on a floured worksurface into a round shape around 1mm thick. On a gently spray oiled pizza oven plate mould the dough into place. Then, cover with the tomato mixture, sprinkle with half the grated cheese (40g) add sliced tomatoes, spray with 5 more pumps of oil. Repeat this with the other dough ball so you have two 'giant' pizzas. Each pizza is worth around 12 points, so half a pizza is six points. Cook the pizzas at around 200c for around 15 minutes. Serve with a delicious side salad.