Mushroom & Goat’s Cheese Pizza - Operation Transformation

Serves 2 (each serving contains approximately 500 kcal)

The Ingredients

100g mushrooms

1 small red onion

1 red pepper

2 readymade mini pizza bases (such as Pizza da Piero - each 50g)

100g pizza sauce (from a can or jar such as Mutti)

120g fresh goat’s cheese

side salad, to serve (see separate recipe)

The Method

Preheat the oven to 250°C/450°F. 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.

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 in the oven directly on the oven shelf for 5-6 minutes until piping hot and golden.

Transfer back on to the chopping board and cut into slices. Arrange on plates with the salad to serve.

DINNER ACCOMPANIMENTS - SIDES

Side Salad

Serves 2 (each serving contains approximately 65 kcal)

The Ingredients

80g baby spinach leaves

2 ripe tomatoes

¼ cucumber

1 tablespoon vinaigrette salad dressing (shop-bought or see separate recipe)

The Method

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.

DINNER ACCOMPANIMENTS - DRESSING

Vinaigrette Salad Dressing

Makes 8 servings (contains approximately 65 kcal in each 1 tablespoon serving)

The Ingredients

1 small garlic clove

2 tablespoons balsamic vinegar (30g)

50ml rapeseed oil (cold-pressed for a stronger flavour)

1 tablespoon wholegrain mustard (15g)

1 teaspoon honey (5g)

1 teaspoon snipped fresh chives (5g)

salt (optional) and freshly ground black pepper

The Method

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). 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. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge and use as required.