The very first recipe I ever wrote for this blog was for a wrap-based pizza!
As you know, eating healthily to lose or maintain weight does not have to have anything to do with deprivation. My blog is all about keeping things delicious, different and tasty...so I thought it was time for an updated version.
This really hits the spot.
This fabulous pizza has a garlic and tomato base topped with a heap of courgette strips, fresh tomatoes, light halloumi and toasty pine nuts. The final flourish is an egg nestling on the top.
It's filling, tasty and works out to 10sp/533kcal per portion.
You could share one as a starter instantly halving those figures!
YOU WILL NEED : (per pizza)
1 Warburtons white square wrap
1 teaspoon garlic puree
2 tablespoons tomato puree
1 medium courgette
4 cherry tomatoes
30g light halloumi
1 teaspoon pine nuts
1 medium egg
Up to 2 tablespoons extra light mayo for an extra 1sp/24kcal
Preheat the oven to 180C/350F/Gas4
If you have a spiralizer, spiralize the courgette. Otherwise cut into thin strips by hand or use a julienne peeler. Set to one side.
Spray the wrap with a little Frylight oil then flip it over. Place on a baking tray.
Mix the garlic puree and passata together then spread thinly as a base.
Pile on the courgette strips, cubed halloumi, halved tomatoes and pine nuts.
Make a dip in the courgette and break the egg into it.
Bake for 15-20 minutes until the halloumi and pine nuts are toasted and golden and the egg is firm. If you prefer a runny yolk, you could cook the egg separately in a pan and add on the top as you serve-I actually prefer it this way.
One of the things I like best about this pizza is that it's kind of like a salad too so it doesn't need an accompaniment as it's really filling. I love a drizzle of extra light mayo on mine-just don't forget to add the sp/kcal shown above.