This is a great pizza alternative, using a meatball style mix as the base for the toppings
I was really excited when I first saw this recipe idea as I love pizza! I’m not sure of the origin, although the first version I came across was Nigella’s- apparently it was the most popular recipe from her Nigelissima (click here) recipe book.
It’s a different experience from a pizza as obviously the base isn’t crisp, but it’s a great way to get all those flavours in, and also a perfect accompaniment to salad and a whoe host of other ‘pizza topping’ type vegetables. There’s also a lot of room for experimentation- I have made my base with a ‘meatball’ type flavour and have kept the sauce fairly simple. If you are a fan of my Best Ever Pizza Sauce (click here), this makes a perfect topping, and you can mix up the type of cheese you use on top.
For those on Slimming World, I have synned the oats and the cheese in this- but you could count these towards your healthy extras for the day to completely remove any syns.
- 500 g extra lean beef mince
- 30 g grated Parmesan
- 25 g porridge oats
- 3 tablespoons chopped fresh parsley
- 2 large eggs lightly beaten
- 2 cloves garlic peeled
- salt and pepper to taste
- 1 tsp onion granules
- 1 tsp oregano
- Fry Light
- For the sauce:
- 1 x 400 grams can chopped tomatoes drained
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp tomato puree
- 110 grams of mozzarella drained weight, torn into pieces
- 1 small bunch fresh basil
- low calorie cooking spray
- Preheat the oven to 220ºC/gas mark 7/425ºF.
- In a large bowl, using your hands, combine the mince, Parmesan, oats, parsley and eggs. Crush in 1 clove of garlic and 1 tsp onion granules, and add some salt and pepper. Lightly mix together.
- use low calorie cooking spray to spray a shallow, round baking tin (I used one with a removable bottom) of about 28cm / 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom to create your 'pizza crust'.
- Drain the liquid from your can of chopped tomatoes, then mix the tomato with the other clove of garlic (crushed), oregano, garlic powder, tomato puree and some salt and pepper and spread, using a spatula, over the top of the meat
- Arrange the torn mozzarella on top, place the dish onto a baking tray (incase of leakages) and then put in the oven for 20-25 minutes, (the meat should be cooked through and lightly set and the mozzarella melted.)
- Remove from the oven and let rest for 5 minutes, then tear up the basil leaves and sprinkle over the top to serve.