Friday Fakeaway: Pizza

Sticking with your healthy eating New Year’s Resolution becomes borderline impossible over the weekend, particularly when you’re looking forward to your Friday night takeaway. However, what if I told you that you could make your own takeaway that is cheaper, lower in calories and takes less time than it does to order and wait for your food to be delivered? It’s a bold statement, I know, but let us introduce to you the Friday Night Fakeaway! Each week we’ll be giving you a recipe that is easy, quick and much healthier but still gives you the same Friday feeling as your usual takeaway. This week, it’s pizza! This pizza takes twenty minutes overall, that’s ten minutes to prepare and ten minutes to cook, and is way more delicious than any Dominoes or Papa Johns. It’s vegetarian friendly and serves four.

Pizza Bianca with garlic mushrooms, pesto and goats cheese

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove
  • 200g (7oz) chestnut mushrooms, sliced
  • 1 x 130g tub fresh pesto
  • 4 ready-made pizza bases
  • 75g (3oz) sun-dried tomatoes in olive oil, drained and chopped
  • 100g (3 1/2oz) goat’s cheese with rind, cut into chunks

 

Method

Preheat the oven to its highest temperature. Heat the oil in a frying pan over a high heat. Add the oil, garlic, mushrooms and some seasoning. Cook for 5 minutes, or until the mushrooms are softened and golden. Discard the garlic.

Divide the pesto between the pizza bases and scatter over the mushrooms, tomatoes and cheese. Put the pizzas on baking trays and cook (in batches, if needed) for 8-10 minutes, until the cheese has started to melt and the bases have turned golden and crisp. Serve in slices.

 

Holly Martin

holly@bjournal.co

 

 

 

Recipe from here

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