Speedy Pizza

The perfect wholegrain pizza also happens to be the quickest! Serve with a large mixed salad. Cooks tip Ready-grated mozzarella comes in bags and is great for making pizzas. Use for toppings and sauces and freeze any that you won’t use up in a couple of days. For extra protein, anchovies or chorizo can be added, if you have spare calories (see page 240).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the grill to a medium-hot setting.

Step 2

To make the pizza topping, tip the tomatoes into a sieve and shake to remove the excess juice. (There’s no need to press it.) Transfer the tomato pulp to a bowl and stir in the tomato purée and oregano. Season with a pinch of sea salt and lots of ground black pepper.

Step 3

Lightly toast the pitta bread, just enough to warm it up, then place on a board and carefully cut the bread in half horizontally with a bread knife and separate the two oval pieces. Place them on a baking tray, cut side down.

Step 4

Spread the pitta halves with the tomato sauce and top with the peppers, mushrooms and mozzarella. Drizzle with the olive oil and place under the grill for 4–5 minutes, or until the cheese has melted and the tomato topping, mushrooms and peppers are hot.