WHOLEWHEAT PIZZA RECIPES
TORTILLA PIZZA RECIPE - BBC FOOD
An easy cheat’s dinner, Lorraine Pascale's tortilla pizza take minutes and are a great use of leftover wraps. Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.
Provided by Lorraine Pascale
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 4 19cm/8in pizzas
Number Of Ingredients 12
Steps:
- Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour.
- Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top.
- Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.
- Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.
Nutrition Facts : Calories 371kcal, CarbohydrateContent 42g, FatContent 14g, FiberContent 4g, ProteinContent 18.5g, SaturatedFatContent 7.5g, SugarContent 8g
SPEEDY SUPPERS RECIPES | BBC GOOD FOOD
Fast and fresh suppers for ravenous kids.
Provided by Good Food team
Number Of Ingredients 1
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This is a fantastic dish from southern Italy that the Sicilians are super proud of – and so they should be – it’s a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we’re aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it’s higher in fibre. Brilliant!
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Total Time 30 minutes
Calories 473 calories per serving
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Total Time 30 minutes
Calories 473 calories per serving
- Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
- Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
- While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
- When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
- Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
- When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
- Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
- Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
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TORTILLA PIZZA RECIPE - BBC FOOD
An easy cheat’s dinner, Lorraine Pascale's tortilla pizza take minutes and are a great use of leftover wraps.
Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.
From bbc.co.uk
Reviews 4.3
Calories 371kcal per serving
From bbc.co.uk
Reviews 4.3
Calories 371kcal per serving
- Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.
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HOMEMADE OIL-FREE VEGAN PIZZA DOUGH - FORKS OVER KNIVES
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Now that you know how to make vegan pizza dough, check out all of our favorite plant-based pizza recipes.
From forksoverknives.com
Reviews 5
Total Time 20 minutes
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Reviews 5
Total Time 20 minutes
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining ¼ cup flour to make a dough that is smooth and elastic (2 to 3 minutes). Cover and let rest 10 minutes. Use as directed in recipes. To make ahead, cover and chill up to 4 hours.
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INCREDIBLE SICILIAN AUBERGINE STEW WITH ... - JAMIE OLIVER
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From jamieoliver.com
Total Time 30 minutes
Calories 473 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 473 calories per serving
- Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
- Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
- While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
- When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
- Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
- When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
- Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
- Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
- Use a fork to fluff up the couscous and stir through half the chopped parsley.
- Season the stew to taste, then drizzle with extra virgin olive oil.
- Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.
See details
TORTILLA PIZZA RECIPE - BBC FOOD
An easy cheat’s dinner, Lorraine Pascale's tortilla pizza take minutes and are a great use of leftover wraps.
Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.
From bbc.co.uk
Reviews 4.3
Calories 371kcal per serving
From bbc.co.uk
Reviews 4.3
Calories 371kcal per serving
- Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.
See details
SPEEDY SUPPERS RECIPES | BBC GOOD FOOD
Fast and fresh suppers for ravenous kids.
From bbcgoodfood.com
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See details
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Make a lunch the whole family will love. From simple soups, frittatas and pasta bowls, to a full Sunday roast, we've got a lunch for every occasion.
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See details
INCREDIBLE SICILIAN AUBERGINE STEW WITH ... - JAMIE OLIVER
This is a fantastic dish from southern Italy that the Sicilians are super proud of – and so they should be – it’s a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we’re aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it’s higher in fibre. Brilliant!
From jamieoliver.com
Total Time 30 minutes
Calories 473 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 473 calories per serving
- Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
- Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
- While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
- When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
- Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
- When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
- Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
- Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
- Use a fork to fluff up the couscous and stir through half the chopped parsley.
- Season the stew to taste, then drizzle with extra virgin olive oil.
- Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.
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