Both pizza and pastry are some of the things I miss being able to eat without thinking about it. I have created a pizza pie - 14pp for half the pie (or 7pp for a quarter which could be served with salad and some BNS chips perhaps for a smaller meal). It's yummy and ticks the pizza box without being crazy in points and because it has filling, rather than topping, it fills you up more than a pizza would too :)
Ingredients (Makes 1 pie to serve 2 or 4)
1 pack pizza base mix (and water as directed by your packet)
240g wafer thin ham
1 box mushrooms, sliced
1 large onion, sliced
4 tomatoes, roughly chopped
1 bag baby spinach
calorie controlled cooking spray
oregano
salt and pepper
140g 50% reduced fat grated cheese
Preheat oven to 200ºC (or as directed by your pizza base mix pack)
Weight Watchers notes: points per half a pie are as follows: pizza base mix - 6pp, 120g ham - 3pp, 70g 50% reduced fat cheese - 5pp
Method
1. Spritz your spring form pie tin with calorie controlled cooking spray.
2. Make up your pizza base mix according to the instructions (leave out any optional oil or add points to your recipe accordingly) and after kneading split it into a large portion (around 3/4 of the mix) and a small one (around 1/4).
3. Roll out the large portion of dough as thinly as you can. This took me a little while as I was using a large spring form tin to cook my pie. Once it's big enough, lay it into the tin and let it fall into shape (pushing it is likely to cause ripping). Leave this in a warm place whilst you cook the filling (although note it's unlikely to rise much, if at all, due to the thinness of the dough - this is fine!)
4. Add the onion and mushroom to a large pan with a little cooking spray and soften (you could also add garlic). Add the chopped tomatoes and simmer until it has a sauce-like consistency. Add salt, pepper and dried oregano to taste (I usually also add a splash of Worcestershire sauce). Continue cooking until it is really thick - too much moisture will give a soggy pie.
5. Wilt or steam your spinach leaves in another pan. Once these are wilted, place them in a clean tea towel and squeeze out as much liquid as you can (be careful - this will be hot).
6. Now that are components are ready, it's time to layer up the pie. Start with a layer of ham - cover the base and allow the slices to curl up the side of the pie, overlapping as you go. I used half my ham for this stage. Follow the ham with the tomato sauce, spinach and about half of the cheese. Then add another layer of ham and the rest of the cheese.
7. Roll out the remaining dough to form the lid and place this on top of the filling, folding the existing sides into the middle and over the top. Use a little water as 'glue' to stick the sides to the lid and add a few slits in the top with a sharp knife to allow steam to escape. Spritz with a little calorie controlled spray and sprinkle lightly with salt. Put the pie in the oven for around 25 minutes or until the crust has turned golden brown.
8. Remove from the oven, allow to cool for a few minutes and then remove from the spring form tin before slicing and serving. Yum!
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