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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pizza is rarely associated with healthy eating. But this version is cheap and under 300 calories. I use Robinsons apple hi juice squash for the apple concentrate. I also make up batches of tomato sauce and freeze them in 4 tbsp bags ready for use in recipes such as this. Ingredients:
10 g fresh yeast |
2 drops apple juice concentrate |
100 g plain flour |
100 g whole wheat flour |
2 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
4 tablespoons pasta sauce (homemade or shop bought) |
1 tablespoon fresh parsley, chopped |
2 artichoke hearts, quartered |
2 mushrooms, sliced |
125 ml water |
40 g baby spinach |
2 tablespoons ricotta cheese |
1 lightly beaten egg |
Directions:
1. mix yeast and apple conc with 1 tbsp warm water.
2. mix flours and make a well in the centre. Into it put the oil, salt, yeast and water. Knead to form a soft dough.
3. rest for 15 minutes.
4. Preheat oven to 200C/400F.
5. divide dough in four and roll into a 8 inch circle. spread 1 tbsp tomato sauce on the dough and sprinkle with 1/2 parsley. arrange the mushrooms, spinach and artichoke on one side of the pizza.
6. Mix the ricotta with the egg and spoon 1/4 over the fillings. Fold over and crimp the edges to seal.
7. Repeat for the other three dough balls.
8. Bake for 15 - 20 minutes, best served hot.
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