Each serving contains approximately 530 kcal.

Ingredients

Serves 2

  • 100g mushrooms
  • 1 small red onion
  • 1 red pepper
  • 1 pizza base (such as Pizza da Piero – 140g)
  • 100g pizza sauce (from a tin or jar such as Mutti)
  • 150g fresh goat’s cheese
  • dressed side salad, to serve (see separate recipes)

Side Salad

Serves 2

Each serving contains approximately 65 kcal.

  • 80g baby spinach leaves
  • 2 ripe tomatoes
  • ¼ cucumber
  • 1 tablespoon vinaigrette salad dressing (shop-bought or see separate recipe)


Vinaigrette Salad Dressing

Makes 8 servings

Contains approximately 65 kcal in each 1 tablespoon serving.

  • 1 small garlic clove
  • 2 tablespoons balsamic vinegar
  • 50ml rapeseed oil
  • 1 tablespoon mustard
  • 1 teaspoon honey
  • 1 teaspoon snipped fresh chives
  • salt (optional) and freshly ground black pepper

Method

  1. Preheat the oven to 250°C (450°F), gas mark 9. Trim and thinly slice the mushrooms. Cut the red onion in half, then peel off the skin and thinly slice. Cut the red pepper in half, remove the core and seeds and thinly slice.
  2. Spread the pizza base with the pizza sauce and arrange the mushrooms, red onion and red pepper on top. Crumble over the goat's cheese and place on a large baking sheet lined with parchment paper and cook for 8 minutes or until piping hot and golden.
  3. Transfer back on to the chopping board and cut into slices. Arrange on plates with the salad to serve.

Side Salad

  1. Put the spinach leaves in a bowl. Dice the tomato and cucumber and scatter on top. Dress with the vinaigrette, tossing to coat and arrange on plates to serve.

Vinaigrette Salad Dressing

  1. Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed-out jam jar is perfect).
  2. Add the balsamic vinegar, oil, mustard, honey and chives to the jar and season lightly with salt (optional) and add plenty of freshly ground black pepper.
  3. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge and use as required.