Now I think Curry Chips with Cheese is purely an Irish thing but I could be very mistaken & sure where else would you get such a culinary delight but only in our very own home grown Supermacs! Here are all the Smartpoints for some yummy treats if you’re visiting and considering chicken & protein are our new best friends on plan some of the Smartpoints are very reasonable indeed. I like to be armed with the information so if I’m caught off guard or I’m planning a treat at least I can make an informed decision on what the best options are for me. I hope you find it useful too x Continue reading
Tag Archives: pizza
Sweet Piccolo Tomato & Creamy Mozzarella Grilled Pitta Pizzas with Fresh Basil & Red Onion
Culinary elaborations have their time and place but sometimes the simple quick and easy ideas are best. Pitta pizzas are so versatile you can basically put whatever you fancy on them peppers, mushrooms, ham, pineapple, chicken the list is quite endless. This was lunch today coming in at 7 propoints but you could easily make this for 5pp as I didn’t have any weight watchers pitta breads in the house and these are full fat white pitta breads from Aldi which are 5pp each (you can have this on filling and healthy for just two pro points for the cheese if you use the weight watchers pittas). I hope your Wednesday is wonderful! 
One pitta bread
A squeeze of Passata
1 Tbsp of tomato purée
A sprinkle of oregano
Salt and black pepper
Piccolo tomatoes halved
60g reduced fat mozzarella
Red onion sliced
Fresh basil leaves 
Toast the pitta bread in a toaster or under a hot grill and slice open lengthways into 2 halves, be careful of escaping steam. Mix together the passata, tomato purée & oregano and season with salt and pepper. Spread generously over each half of the pitta bread. Slice the tomatoes and red onion and lay on top. Dot the mozzarella across the pizzas and season with salt and pepper. Place under a hot grill for 3 to 4 minutes until the cheese is melted and bubbling. Garnish with the fresh basil leaves, devour and enjoy! 
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! 
Delicious Thin Crust Cheese & Veggie Pizza
The easiest 2 ingredient dough in the world to make, no waiting around for it to prove just knead, roll & top! Who doesn’t like pizza? It’s so versatile you can top this with whatever takes your fancy. Add some Roast Chicken or Prosciutto if you fancy a meat version just remember to add the additional points. Buffalo Mozzarella & Pesto would also be fantastic the dough is 10pp so you can play around with toppings & add points accordingly this one was 14 propoints for the entire pizza. Here’s the skinny: 
For the Dough:
95g Self Raising Flour
100g 0% Fat Greek Yogurt
A Pinch of Salt 
For the Sauce:
Passata
1 Tbsp Tomato Purée
Dried Oregano
Salt and Black Pepper
To Top:
Red Onion Finely Sliced
Red & Yellow Pepper Finely Sliced
Mushrooms Sliced
Basil Leaves
30g Grated Reduced Fat White Cheddar
30g Grated Reduced Fat Mozzarella
Mix the flour and yogurt together in a bowl with a tiny pinch of salt until it forms a dough. Sprinkle a Tbsp of flour on your work surface (this is accounted for in the points) and knead the dough for 5 minutes. Roll it out into a large thin base. Mix the sauce ingredients (as much passata as needed) and spread thinly over the base. Top with the cheese & toppings of your choice. Bake in a preheated oven at 190c for 15 to 20 minutes until cooked through & browning. Slice, serve & enjoy! 
Strawberry, Raspberry & Mango Chocolate Cheesecake Dessert Pizza with Fluffy Miniature Marshmallows
I may or may not have just eaten this instead of a proper Dinner, totally disgraceful, I ought to be ashamed of myself but it’s so healthy & low in points I’m not even sorry! Sorry not sorry! The entire dessert pizza comes in at 8pp or just 4pp on F&H if you can even believe it. It serves 2 happy campers so 4pp per person or 2pp on F&H happy days! This one is ultra delicious for sure. You can follow the recipe if you’re inclined to eat pizza for breakfast, dinner & dessert like me! 
1 Weightwatchers Tortilla Wrap
50g Lightest Philadelphia Cream Cheese
50g 0% Fat Greek Yogurt
1 tsp Sweetener
2 drops of Vanilla extract
15g of Chocolate Spread
A Couple of Fresh Strawberries, Raspberries & Mango cubed
15g Mini Marshmallows 
Fry the wrap in a pan sprayed with sprayoil over a medium heat for a couple of minutes each side until browning, this crisps up the wrap to hold the toppings without being too soft. Allow to cool completely. Meanwhile mix the cream cheese, yogurt, sweetener, chocolate spread & vanilla well in a bowl & refrigerate for a while to cool. Spread the Cheesecake Chocolate mix generously over the wrap base & top with the fruit & marshmallows. Slice & enjoy! 
Homemade Flatbread Cajun Chicken Pizza with Melting Mozarella, Succulent Sweetcorn & Peppery Rocket
I made this the night after the Flatbread with Chicken Goujons recipe back in February as I had the flatbread dough already made up to hand. Very simple to throw together & a lovely weekend treat. Made for sharing, serves 2 at just 7pp for 1/2 the pizza or 4pp on F&H. Here’s the skinny;
1 Portion of Flatbread Dough:
Makes 6 at 6pp each, 1 Flatbread serves 2 people
250g Plain White Flour
3/4 of a tsp of Dried Yeast
1 tsp Sugar
1 tsp Olive Oil
A pinch of Salt
2 Tbsps of Fat Free Greek Yoghurt
120ml Water 
Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly. 
For the Toppings:
1 Chicken Fillet
1 tsp Cajun Seasoning
A Few tbsps of Passata
1 tbsp Tomato Purée
1/2 tsp Dried Oregano
Salt & Pepper
40g Low Fat Buffalo Mozzarella
1/2 Red Onion
1/2 Red Pepper
A Handful of Spinach
A Handful of Rocket
1 Tbsp Sweetcorn 
Roast a chicken fillet sprinkled with cajun seasoning for approximately 25 mins in a preheated oven at 200c. Mix the passata, tomato puree, oregano, salt & pepper & spread over the flatbread. Top with the chicken, 40g low fat buffalo mozzarella, spinach, red onion, sweet red pepper & season with salt & black pepper. Bake at 200c for 10 to 15mins until veg is soft & cheese is melted. Remove from oven & garnish with Fresh Rocket & Sweetcorn. Enjoy!!! 
Breakfast Pizza
Forgive me for the lateness of Today’s Breakfast post but I’m sure you’ll agree it’s worth the wait. Mealtimes aren’t guaranteed when you have Smallies in the House! Breakfast Pizza! Oh yeah… I went there! All your Breakfast Assortments in Pizza form, how good is that! Only 8pp or a mere 2pp on F&H! This serves 1 cos I ain’t sharing!
1 WW Wrap
1 Reduced Fat Sausage
2 Bacon Medallions
30g Light Mozarella
2 Mushrooms
3/4 Cherry Tomatoes
1/2 Shallot
1 Egg
Passatta
1 Tbsp Tomato Purée
1/2 Tsp Dried Oregano
Salt & Pepper
Fresh Piccolo Basil 
I fried my wrap in the pan with sprayoil first so it wouldn’t be too soft, a minute each side. Mix the Passatta, Tomato Purée & Oregano together & Season with Salt and pepper. Spread over the wrap leaving a small border around the edge. Meanwhile fry your Bacon & Sausage in Sprayoil & cut into small bitesized pieces. Lay on the pizza with the chopped Mushrooms, Shallots & Cherry Tomatoes leaving a free space in the centre for the Egg. Tear over the Mozzarella & Basil Leaves & carefully break the Egg into the centre. Season with Salt and pepper & place in a preheated oven at 180c for approximately 15 to 20 minutes until it’s fully cooked & Enjoy! 
Pepperoni French Bread Pizzas with Chunky Fries & Garlic Mayonnaise
Saturday Night deserves Pizza! Yummy Yummy! 11pp. This is very simple to throw together, you don’t really need a recipe as such but here’s how I made it: 
150g Potato
1 WW Petit Pain
Passatta
Tomato Purée
Dried Oregano
Dried Parsley
Salt & Pepper
Red Onion
Red Sweet Ramiro Pepper
40g Reduced Fat Mozarella
1 Medium 50g Pepperoni
2 Tbsps Lighter than Light Mayo
Crushed Garlic
Black Pepper
Cook the Petit Pan Roll according to instructions & allow to cool fully. Meanwhile Peel & Chop Potato into chip shapes & place on a plate in the microwave for 3 minutes. Remove & place on a baking tray sprayed with sprayoil in an even layer. Bake in a preheated oven at 200c for approx 25 to 30 minutes until browning & cooked through. Meanwhile split the petit pan roll lengthwise with a sharp knife. Mix the Passatta & Puree, some oregano & salt & pepper well in a bowl, spread liberally over the petit pain halves. Top with the Mozarella, Finely diced red onion & pepper & the Pepperoni sliced. Season with black pepper & dried parsley & cook in the oven with the chips for the last 15 to 20 minutes until cheese is melted & pizzas are hot. Mix the Mayo with some crushed garlic (you may not want to use a whole clove if only making this recipe for one) & some black pepper. Serve & Enjoy!
Saturday Night Pepperoni Pizza Pasta Bake
The Easiest Cheesiest No Guilt Pasta Bake. I was originally planning this concoction for two but when it came out of the oven there is definitely enough for 4 servings with a side salad or 3 very generous sized servings! So I’m gonna go with serves 4 at approx 6pp each or on F&H this works out at approx 3pp if you use wholewheat pasta. Happy Days! Here’s the Skinny: 
1/2 White Onion Finely Diced
1 Red Ramiro Pepper Finely Diced
2 Medium 50g Pepperoni Sausages Sliced
80g Fresh Light Mozzarella
120g Uncooked Pasta Shapes
Salt & Black Pepper
1 Clove Garlic
1 Tsp Dried Oregano
1 Tsp Sweetener
Handful Fresh Basil Leaves Torn
500g Passatta 
Cook the Pasta in a pot of boiling salted water for 10mins. Meanwhile lightly fry the onion & red pepper in sprayoil until soft (approx 5 mins). Crush the garlic clove into the pot & fry for a further 30 seconds. Add the Passatta, Oregano, Sweetener & Season well with salt and pepper. Simmer for about 5 minutes. Take off the heat & add the Pepperoni Slices, the Mozzarella ripped into small chunks (reserve some of both for the top) add in the basil leaves & mix well. Pour the pasta mix into an ovenproof bowl & smooth the top. Add the remaining Mozzarella & Pepperoni & season with black pepper. Bake in a preheated oven at 200c for approx 25 minutes or until cooked through. Keep an eye for the last 10 minutes and reduce heat to 180c if browning too much. Serve & enjoy! 
Fabulous Grilled Pitta Pizzas
These are so quick & easy but a fabulous tasty lunch time treat. 8pps or just 2pp on F&H
- 1 Wholemeal Pitta Bread
- 4 Tbsps Passata
- 1 Tbsp Tomato Puree
- Salt & Pepper
- Dried Oregano
- 40g Light Mozarella
- 30g Roast Chicken
- Red Onion finely diced
- Sweet Red Pepper
- 1 Tbsp Sweetcorn
- Fresh Basil Leaves
Place your pitta under a hot grill forva couple of minutes each side. Carefully split the pitta in half be careful of hot escaping steam! Mix the Passatta, Tomato Puree & Oregano together to make the sauce & season with salt & pepper. Spread evenly over your pitta halves. Top with the toppings, mozarella & basil & grill for a few minutes until cooked & cheese is melted. Enjoy!
Skinny Jeans and the Inbetweens 