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!
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
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!
I love dips, they’re just perfect for nibbles whilst you’re thoroughly engrossed in a weekend movie & a must if you’re entertaining company. This one is simple & tasty with a wide variety of choices you can prepare to use for dipping. There’s a beautiful depth of flavour that comes from roasting peppers & a lovely undertone of roasted garlic & shallots will have you going back for more & more of this gorgeous dip but that’s ok because it serves 4 & is a big fat zero pro points per serving & just 2pp for the whole bowl. A healthy & guilt free weekend treat!
4 Large Red Bell Peppers
1 or 2 Cloves of Garlic
Salt & Black Pepper
A Selection of Raw Veggies
Crackers/Naan/Pitta Breads/Tortilla Chips for dipping (you will need to add points for your chosen quantity of these).
Preheat your oven to 250c. Wash & dry the peppers. Peel the outer skin from the shallots. Leave the garlic cloves in their skin. Line a baking tray with tinfoil & lay the whole peppers, shallots & garlic (in the skins) on top. Bake for approximately 30 minutes until the peppers are starting to char black in places & the skin goes wrinkly. Remove the baking tray from the oven, cover the whole lot with tinfoil & leave to cool. Remove the stalks from the peppers & deseed. Peel the peppers & place in a food processor with the shallots and some of the juice that the peppers have released. Cut the end off the garlic & squeeze the softened garlic out into the food processor. Add the quark & season with salt & pepper. Blitz until smooth & place in a bowl. Chill for a couple of hours before serving. Serve with your choice of raw crudités (carrots, cucumber & peppers are good choices) or Crackers/Naan/Pitta Breads/Tortilla Chips for dipping (you will need to point your chosen quantity of these). This will last 3/4 days in an airtight container in the fridge. It’s very versatile you can use it to serve with chicken or fish as well as a dip. Enjoy!