Sumptuous Creamy Goats Cheese, Velvety Parma Ham, Spinach & Balsamic Glazed Red Onion Petit Pain Pizzas

  
A bit of a posh lunch today! I have made petit pain pizzas before using many variations and decided to give them a decadent twist today using creamy goats cheese and beautiful Parma ham, it is the weekend after all! It’s a little bit of effort caramelising the onions but worth every second. These come in at a very healthy 6 propoints (or 3 pro points on Filling and Healthy). Here’s the skinny:  
1 Weight watchers petit pain 

One red onion finely sliced

30 g of goats cheese

One slice of Parma ham

A good handful of fresh spinach

2 teaspoons of Balsamic vinegar

Tomato purée 

Salt and black pepper  

Bake the petit pain as per packet instructions and set aside to cool for 10 or 15 minutes. Fry the onion in a medium saucepan sprayed with oil over a low heat for about 10 minutes until soft them add the balsamic vinegar and cook for a further 5 to 10 minutes until the onion is broken down, caramelised and brown. Wilt the spinach in a saucepan over a medium heat this will only take a few minutes. Always put on more spinach than you think you’ll need it shrinks down to nothing. Split the roll in half lengthways with a sharp knife. Spread on a small bit of tomato purée on each half & layer the spinach on top then add a layer of the onion. Arrange the Parma ham on top split evenly between the two pizzas. Slice the goats cheese and & lay on top. Season with salt and black pepper. Grill under a medium heat for two minutes or so until the goat cheese is brown and melting enjoy!  

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2 thoughts on “Sumptuous Creamy Goats Cheese, Velvety Parma Ham, Spinach & Balsamic Glazed Red Onion Petit Pain Pizzas

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