RECIPE : Fresh Summer Pizza


When I wrote my first post, You Really Can Have Pizza! (Click HERE for recipe) I talked about a lovely, fresh Summer pizza that I make. Well, as the sun is shining at last, I thought it was time to share this delightful adaptation with you.

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This has exactly the same ingredients as the cooked pizza, with the addition of fresh rocket and cherry tomatoes so it's only 7sp/7pp/approx.350kcal per portionIt is a gorgeous, light and simple lunch or supper dish, or makes a lovely starter-enough for 2-4 people. The trick is to be organized, so as your base is cooking, prepare all the fresh ingredients so that you can assemble the finished dish quickly and efficiently when it comes out of the oven. That way the base remains hot and crispy.

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Preheat the oven to 200 degrees centigrade.

You will need (per portion):

1 Warburtons white square wrap
(available in most supermarkets)
Frylight sunflower oil
2 tablespoons passata
62g low fat mozzarella (half a 125g ball)
Fresh basil leaves
Fresh rocket leaves
Cherry tomatoes, halved horizontally
Ground black pepper

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 Take a Warburtons square wrap.
Spray one side of the wrap with Frylight Sunflower oil. About 8 sprays should be enough. Place the wrap sprayed-side-down on some baking parchment on a baking tray. Spread about 2 tablespoons of passata onto the base. I use the back of a spoon to spread it quite roughly, not too thick- and leave a little border around the edge. 
Bake for 10-15 minutes at 200 degrees centigrade until the base is lovely and crispy.


While the base is cooking, prepare all the fresh ingredients and have them to hand. Weigh the mozzarella and have each allocation separate if you are making more than one fresh pizza. Cut the cherry tomatoes in half horizontally-they look much more attractive!


As soon as it's baked, place the base onto your serving dish.


Working quickly, pile loads of fresh rocket leaves on the top.


Tear, rather than cut the mozzarella into small pieces as it looks more rustic and authentically Italian.
Scatter the cheese over the rocket along with the halved cherry tomatoes.


Finally, tear and scatter fresh basil leaves over the top of the finished pizza.

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 Sometimes it's great to let your ingredients do all the work for you - no fancy flavourings or processes - just pure, fresh food at its best. The simplicity of the fresh salad components - each one so flavoursome and delicious, and the creamy, uncooked mozzarella combined with a simple toasted tomato base is completely divine.
You won't need any other flavourings or herbs, perhaps a grind of black pepper just before you tuck in....I can almost guarantee this will become a Summer favourite - it certainly is in our house!

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Summer pizza perfection.

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2 comments:

panyan pickle 26 June 2012 at 19:38

Thanks Jane for another lovely recipe. Jan from Weds mornings

Janey 26 June 2012 at 20:08

Aw! Hi Jan! Lovely to hear from you!!!! Give me a text sometime xx

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