There was much excitement in class today as we were all handed a recipe from our consultant Jackie for a syn-free pizza! Pizza hasn't featured anywhere near my diet in the last few months so I decided to try it this weekend (with a few tweaks of my own) and show you the results. I don't know if the picture does it justice but it was really delicious and tasted like a real treat!
This isn't so much a recipe as an idea that you can adapt and customise to your own tastes. As it uses both an HEA and HEB you'll probably find it easiest to fit this in on either a Green or Original day.
Syn-free + 1 HEA + 1 HEB
57g wholemeal pitta bread (HEB)
1 clove garlic, cut in half (optional)
4 tablespoons passata with herbs
57g reduced fat mozzarella, or 42g mozzarella/reduced fat cheddar, grated (HEA)
Your choice of toppings e.g. ham, tomato, onion, tuna, sweetcorn, etc. (remember to count syns for any that aren't free)
- Heat the oven to 220C.
- Split the pitta bread into two halves, place on a baking tray and bake in the oven for 2-3 minutes to toast slightly
- Rub the cut side of the garlic clove over the pitta bread bases
- Spread the passata over the bread, add your toppings and the cheese
- Bake in the oven for 10 minutes until the cheese is golden
My topping in the picture above: tuna, onion, tomato, capers, anchovies (0.5 syns for 28g on Original)