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Pete’s Pizza from Instant Mash 4
Pineapple & Ham
Serves 4
Ingredients
Use 125g from a pack of Sainsbury Instant Mash (250g)
One Tsp of mixed herbs.
1 onion chopped lengthways
6 Basil leaves
Method
Mix together then add hot water until the mix is like bread doe.
Add 1 egg and mix.
Spray a Flat Pan with 3-4 Fry Light shots, wipe across pan.
Press the mix into the pan and cover in Clingfilm, rolling out with a rolling pin as thin as possible, remove Clingfilm.
Cook one side until light brown then using a large dinner plate warmed up and slightly wetted, place on top of pizza base and turn over, add 2-3 Fry Lights then return the pizza base to the pan and cook other side 3-6 mins depends on thickness.
When cooked to the correct colour, leave on pan and add tomato base.
Put Passata in a pan enough to cover Pizza base, add 1 TSP Tomato Puree and a few drops of “Worcester Sauce”, heat till thickened but DO NOT BOIL.
Coat the Pizza base with the Passata
Add One slice of Lean thin sliced ham, cut into small strips, also cover with small pineapple wedges and use 4 of your allowance of Extra Light Laughing Cow wedges broken up and spread around the pineapples.
If the base is stuck to the pan then reheat and you will find that it will be easier to slide to your oven stone.
Place on Pre Heated Pizza Stone at 180/190 and cook until the cheese is bubbling.
Eat with Salad.
If you want better cheese then use 40g of Mozzarella cheese balls and 28g of low fat Cheddar grated on. But it will increase the Syn value!
Pete’s Pizza from Instant Mash 4
Pineapple & Ham
Serves 4
Ingredients
Use 125g from a pack of Sainsbury Instant Mash (250g)
One Tsp of mixed herbs.
1 onion chopped lengthways
6 Basil leaves
Method
Mix together then add hot water until the mix is like bread doe.
Add 1 egg and mix.
Spray a Flat Pan with 3-4 Fry Light shots, wipe across pan.
Press the mix into the pan and cover in Clingfilm, rolling out with a rolling pin as thin as possible, remove Clingfilm.
Cook one side until light brown then using a large dinner plate warmed up and slightly wetted, place on top of pizza base and turn over, add 2-3 Fry Lights then return the pizza base to the pan and cook other side 3-6 mins depends on thickness.
When cooked to the correct colour, leave on pan and add tomato base.
Put Passata in a pan enough to cover Pizza base, add 1 TSP Tomato Puree and a few drops of “Worcester Sauce”, heat till thickened but DO NOT BOIL.
Coat the Pizza base with the Passata
Add One slice of Lean thin sliced ham, cut into small strips, also cover with small pineapple wedges and use 4 of your allowance of Extra Light Laughing Cow wedges broken up and spread around the pineapples.
If the base is stuck to the pan then reheat and you will find that it will be easier to slide to your oven stone.
Place on Pre Heated Pizza Stone at 180/190 and cook until the cheese is bubbling.
Eat with Salad.
If you want better cheese then use 40g of Mozzarella cheese balls and 28g of low fat Cheddar grated on. But it will increase the Syn value!
