Dining · Entertaining · Food · Gluten free · Low Carb · Recipes · Slimmingworld · Snacks · Weightwatchers

Rustic Cheese and Balsamic Tomato Pizza with Ricotta and Mozzarella

In celebration of National Pizza Day I have created three delicious pizzas using what I can only describe as the best food invention for a long time – Lo-Dough. At only 39 calories per piece it makes an amazing pizza base ensuring you can enjoy a delicious pizza at a fraction of the calories, making it a slimmers dream!

I was so delighted how this rustic style pizza turned out. A thin crispy base oozing with delicious cheese and flavour laden cherry plum tomatoes

It’s a simple pizza to make but delicious to eat!

To make this pizza you will need

Ingredients

1 piece of Lo-Dough – can be purchased here Low calorie bread alternative

2 tbsp tomato purée and 2 tbsp passata mixed together with 1 tsp Italian herbs

1 tsp Italian herbs

1 x 250gm pack of baby plum tomatoes

2 tbsp balsamic vinegar

1 tsp sweetener

Apx 12 fresh basil leaves torn

1 tsp dried minced garlic

35 gms low fat mozzarella

45 gms ricotta cheese

8 stoned black olives

Spray oil

Seasoning

Method

Firstly to get that nice thin base take one piece of Lo-Dough from the pack sandwiches between two pieces of protective paper it comes in. Take a rolling pin and roll over the Lo-Dough between the paper firmly a few times. Take the Lo-Dough from the paper carefully and place in a frying pan sprayed with spray oil and fry for apx 1 minute each side until crisp. Place on a baking sheet.

To prepare the tomato base

Spray your frying pan with spray oil. Add the tomatoes, balsamic vinegar, sweetener, basil leaves and garlic to the frying pan and heat over a medium heat until the tomatoes have softened and almost all of the juice has escaped and reduced. Set aside

Meanwhile. Mix the Italian herbs into the tomato purée and passata and spread all the Lo-Dough leaving about a 1/4 inch free around the edges. Top with the balsamic tomato base. Tear the mozzarella into pieces and dot around the pizza. Using a tsp spread small amounts of the ricotta around the pizza too so it’s well covered with cheese. Add the olives and the other tsp of Italian herbs.

Bake in the oven until golden and crisp – apx 20 mins.

Nutritional information

Calories per pizza 271

Fat 8gms

Carbs 23.5

Protein 15.2

Syns 3.5 per pizza plus hexa

Important please check your own syn values to protect your own weight loss

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