I don’t like tomatoes! Whole, canned, puree or sauce, as much as I try to like them, I can’t. So eating pizza for me has always been a bit of an experiment. When dining out, I’ll ask for a garlic bread topped with cheese, and then pick toppings that are available on the traditional pizzas.
Usually, this is either a combination of spinach and pancetta or chicken with spicy peppers. Pizza Express started doing a béchamel base, so I’ll go with their Pollo Forza with béchamel instead of a tomato base.
So when it comes to having pizza at home, I’ve started to experiment with different toppings and I think I’ve cracked it! The perfect pizza for a green veg loving, tomato hating wierdo like me!
Now you might want a napkin because you’re about to start drooling, just look at this beauty….
A garlic and herb base, topped with a Boursin and shredded Brussel sprout ‘sauce’ with crispy pancetta, courgette, mozzarella and chilli flakes.
Recipe – Serves 1 as a main meal, or two as a smaller portion
1 x garlic bread base – choose your favourite, but make sure it isn’t frozen and the cooking time should be around 15 minutes or less
5 x brussels sprouts, shredded (if you don’t like sprouts, you can leave them out of the recipe, but they truly add a nutty crunchy texture)
30g x Boursin or roule
½ x small courgette, sliced into VERY thin rounds
3 x pancetta rashers
1 x pinch of chilli flakes, or you can use fresh red chilli
Pre-heat your oven to the temp stated on the garlic base packet
Place your garlic bread onto a baking tray or pizza tray
Mix the Boursin and brussels sprouts in a microwavable bowl, and heat on full power for 30 seconds, just to soften the cheese
Spread the cheesy sprout mixture evenly onto the garlic bread
Add the courgette slices in an even layer over the sauce
Cut the pancetta into 1-inch pieces and top these over the courgettes
Sprinkle your chilli lightly over all the other ingredients
Bake in the oven for about 15 minutes, until the bread is piping hot all the way through and the pancetta and courgette have started to sizzle and crisped around the edges
Take it out the oven and cut the garlic bread into 6 pieces
Eat the hell out of that bad boy!
Let’s get posh – this wine goes exceptionally well with a crisp white wine like a Riesling. If you’re feeling flush, treat yourself to a Sancerre!
What’s your favourite pizza? Have you tried making cauliflower crust?
This is a seriously amazing recipe that is packed full of green vegetables, makes great leftovers and feels really hearty and comforting on a cold winters night!
A bowl of this courgette spaghetti will make you feel comfortably full, is packed with fibre, has loads of green vegetables and can easily be modified to suit anyone’s tastes.
Ingredients (Makes 2 bowls)
3 courgettes – use a spiralizer or julienne peeler to make thin ribbons
150g Brussels Sprouts – halved
1 leek – ends removed and cut into 1/2 inch circles
100g tender-stem broccoli cut into small pieces
80g frozen peas
Large pinch of dried chilli flakes
chicken stock concentrate (I use Knorr)
Large pinch of crushed black pepper
50g roule cheese
OPTIONAL – 4 rashers of smoked pancetta or 3 rashers of smoked streaky bacon cut into small pieces
In a non-stick frying pan, cook the pancetta until crispy, remove and drain of fat
Boil water in a pan and add the stock concentrate, the Brussels and the leeks – cook until just tender (3-5 minutes)
Meanwhile, on a medium heat, in the non-stick frying pan, add the courgette ribbons and broccoli and stir for 1 minute. Add the chilli flakes and continue to stir for another 2 minutes
Drain the Brussels and the leek and add to the courgette mixture – if some of the stock gets into the pan that’s good, it will make the sauce a bit more tasty!
Add the roule cheese and black pepper to the vegetables and reduce the heat, stirring gently until the cheese is 80% melted
Divide the mixture into two bowls and sprinkle the pancetta over the top
Enjoy your quick, easy, healthy meal!
Top Tips for this recipe
If you are a vegetarian, swap the chicken stock for vegetable stock and the pancetta for toasted pine nuts – the crunch is a great contrast to the creamy softness of the rest of the dish!
Sorry that I don’t have any pictures, I will start taking my phone into the kitchen so I can snap away as I cook! If you make this recipe send me a picture!
Last week I posted this picture and promised to share the recipe, so here it is!
This is seven wholegrains with green vegetables and let me tell you, what I was expecting to be a dull and tasteless dish turned out to be a real gem. Super quick and easy to make, perfect for taking to work in your lunchbox, tasty and healthy!
1/2 pouch of Seeds of Change Seven Wholegrains
1 courgette, grated
5-10 brussels sprouts, halved
Handful of sugar snap peas
Handful of asparagus, cut into 2 inch pieces
Teaspoon of low fat pesto
Chicken stock paste or cube
Start out by boiling some water in a pan, and add your stock. I like Knorr touch of taste which is a chicken stock concentrated liquid.
Add your sprouts and cook for 2 minutes
Add the sugar snap peas and asparagus and boil for a further 2 minutes
Meanwhile, add the grains to the microwave for 2 minutes
Empty the grains into your bowl
Drain the vegetables and add to the bowl, and mix together
Return the pan to the heat and add the courgette, dry frying for 30 seconds – 1 minute, just to heat through
Add the courgette to the bowl
Drizzle over the pesto and give everything one final mix to ensure everything has a garlicky, herby coating
Really quick, really tasty and healthy!
If you can’t get your hands on the Seeds of Change 7 wholegrains, use your favourite wholegrains and cook them as required. Quinoa, barley and brown rice are all good choices.