Swap out heavy four-cheese pizzas for this veggie-packed delight that's both light and full of flavor.
Start with the dough using these ingredients:
– 125g flour;
– 90ml water;
– 2 tbsp olive oil;
– 10g baker's yeast;
– 1/2 tsp salt;
– 1/2 tsp sugar.
Mix all ingredients and knead until smooth. Let rise for 45 minutes under a clean towel.
While rising, prepare the topping with:
– 1 zucchini;
– 2 tomatoes;
– 3 button mushrooms;
– 1 eggplant;
– 1 onion;
– 3 tbsp tomato puree;
– low-fat grated cheese;
– oregano;
– salt, pepper.
Wash and peel vegetables. Cut onion and tomatoes into chunks, eggplant and zucchini into thin strips, and chop mushrooms. Sauté in a pan with a little olive oil and oregano. Spread tomato puree on the dough, add veggies, top with cheese, and bake 20 minutes at 180°C (350°F).
This classic pizza gets a slimmed-down makeover without sacrificing taste.
Ingredients:
– 1 low-fat pizza dough (store-bought or homemade);
– 3 tbsp tomato puree;
– 1 small can button mushrooms;
– 50g diced lean ham;
– 1 ball low-fat mozzarella;
– low-fat Gruyère cheese;
– oregano.
Spread dough with tomato puree and oregano. Top with sliced mushrooms, ham, and mozzarella. Sprinkle with grated cheese. Bake 20-30 minutes at 180°C (350°F), watching closely.
A fresh, light twist combining pizza with salad vibes.
Ingredients:
– 1 small eggplant;
– 3 tbsp tomato puree;
– oregano;
– 200g figs;
– 2 handfuls arugula;
– 1 log light goat cheese.
Prepare pizza dough (or use store-bought light version). Spread with tomato puree and oregano. Add eggplant strips (sliced thin with a peeler), chopped figs, and goat cheese slices. Bake until golden.
