We all know takeaways are my vice, particularly pizza. I’ve tried coming up with a bunch of homemade alternatives to curb the temptation of picking up that Dominos menu and, while nothing quite compares to a takeaway slice with garlic and herb dip, there are other options that satisfy my cravings.
Cutting down on price but still delivering on flavour is this delightful pesto pizza. If you use a ball of light mozzarella you can make one pizza for around 53p (you’re looking at a little more if using low fat grated cheese, coming to around £1.23 per pizza) compared to at least £15 if you order in. Ridiculous when you think about it, right? I also use only a handful of low fat cheese when making these pizzas instead of piling it on, and the base is a wholemeal tortilla instead of thick deep crust dough, slashing the carb content too.
Sometimes a good cheese and tomato pizza really hits the spot for me, but there are times when you need to make more of a meal out of it, and that’s where the toppings come in. Really, that part is all down to you. I topped my pizza with onions, peppers and mushrooms, but there’s no limit to the combos you could come up with!
30g (2 tbsp) Tomato Purée
15g (1 heaped tbsp) Light Pesto
1 Wholemeal Tortilla
100g (1/2 cup) Low Fat Grated Cheese OR 1/2 Ball of Light Mozzarella, Torn and Drained
When combining the tomato purée and pesto, season with salt, pepper and half a teaspoon of sugar if you’ve got any. This stops the mixture being too acidic and works to my taste better, but it’s not everyone’s cup of tea so give it a try and see what you think. Sprinkle a pinch of dried basil (or fresh if you’ve got it) over the pizza just before serving.
So, this is how I did it…
1. Stir together the tomato purée, pesto and seasoning in a bowl until well combined.
2. Lay the tortilla in a frying pan and cook for a few minutes on one side to crisp up a little.
3. Flip the tortilla over, spread the tomato pesto paste all over, cover with your choice of cheese and any additional toppings and cook.
4. When the cheese has started to melt, pop the pan under the grill to finish off cooking and crisping up for a final few minutes.
Tips & Tricks
- If you want a saucier base (ooh-er!) use passata instead of tomato purée. 🍅
- For a punchier pizza base, tear some fresh basil into the tomato pesto sauce to really bring out the flavour of that pesto. 🌿
- If you’re adding toppings to your pizza, try not to make them too heavy – remember, the base is very thin and too much on top will make this a seriously messy business! 🍕