Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 thin and crispy pizza bases, 25cm wide
- 4g tomato puree
- 2 teaspoons dried Italian mixed herbs
- 2 teaspoons olive oil
- 1 large red onion, thinly sliced
- 1 courgette, thinly sliced
- 2 handfuls rocket leaves
- 6 slices wafer thin ham
- 1 tablespoon fresh basil (or enough to garnish)
Directions
Preheat the oven to 200C (fan oven 180C, gas mark 6).
Spread 2 tablespoons of tomato puree over each pizza base, then sprinkle the herbs on top.
Heat the olive oil in a non-stick frying pan and cook the onion and courgette for 5 to 6 minutes, until softened. Arrange evenly over the pizzas. Information: Use mushrooms instead of courgette, if you prefer.
Transfer pizzas to the oven, baking them on the oven shelves for 10 to 12 minutes.
Remove from the oven and top with the rocket and torn-up slices of ham. Season with pepper and garnish with basil. Serve half a pizza each. Information: You can use thin slices of chicken or turkey as an alternative to ham as they are typically lower in fat. You can also use baby spinach leaves instead of rocket.