125g Instant mash (ff)
1 Red onion, sliced thinly (s) (sff)
1tbsp dried chives
Shake of garlic salt
Shake of black pepper
Toppings *45g Mozzarella cheese (1Hea) or 7syns for 50g *45g Reduced fat Cheddar (1Hea) or 7syns for 50g
6 slices Chorizo sausage (0.5syn each slice)
6 tbsp. passata (s) (sff)
1tbsp Worcester sauce
1 tbsp. Balsamic vinegar
1 tbsp. tomato puree
Pineapple slices (s) (sff) (0.5syn)
Cook the onion until soft & set aside.
Make up the instant mash as per the packet instructions, add the onion & seasoning, mix well, leave for a few minutes, and adjust the mix until it is “dough” like. On a clean, flat surface place the mix, cover in Clingfilm & rollout until about 5-8mm thick, remove the Clingfilm and using a bowl the same size as your small frying pan cut around, continue until you have used up the mix, reworking any left over.
In a small frying pan, cook each one until lightly browned and free in the frying pan to move, turnover and repeat, remove and leave on a cake rack to cool.
Mix the Passata, Worcester sauce, balsamic vinegar & tomato puree together, then coat each base, add the cheddar, shared between all of them, add your topping, then finish with Mozzarella. Preheat the oven to 200C and cook for 20-30 mins until the cheese has melted but not burnt!
* check cheese allowance in the new 2013 SW booklet (I haven't got my book handy at the moment!)
Another is weight watchers pitta bread Just use flat as a base(do not split unless intended)
But have made some real pizza inside the pockets and FRYLIGHT on out side turning then at end add cheese to pockets lovely and very crispy Ham mush and pineapple (do not cook) is the fave