Friday night pizza is a bit of a thing in my house. Usually from the local – cheesy, saucy, doughy… so good, but so bad! So this week I decided I was going to have my pizza and eat it to, so to speak, by making healthy pizzas at home.
A lot of people question making ‘healthy versions’ of junk food and how good an idea that really is – is it just encouraging consumption of junk food? Maybe. Personally, I like pizza. It’s probably one of my favourite foods, but I know that I need to change my eating habits, so if I can find a healthier alternative that means I can still have my pizza, I’m going be one happy nomes.
Below is the recipe for the pizza I made tonight – both Husband and I had this for dinner – we were both surprised at how good this was! It was light, fresh and filling. Although the caramelised onions take a bit of time (very easy, but just need a bif of time in the pan), they are so worth it. I am TERRIBLE when it comes to cutting onions (I cry like a baby!) so I use a mandolin slicer to speed the process up as much as I can – I don’t have a good processor, but if you do, more power to you.
Let me know if you do try it – I thought it was delicious!
Caramelised onion, prosciutto, mushroom and rocket pizza
(Apologies for my very poor food photography! I’ll need to work on that!)
- 1 tbs olive oil
- 3 Red onions, thinly sliced
- 1 tbs Balsamic vinegar
- Lebanese Bread
- Mushrooms, thinly sliced – around half a cup per pizza
- Prosciutto, torn into pieces – 1-2 slices per pizza (remember that this is going to be salty, so don’t go overboard)
- Low fat mozzarella – 1/4 to 1/2 cup per pizza
- Rocket – a handful per pizza
- Pre-heat oven to 180deg, fan forced
- Heat the olive oil in a large pan over a low heat and add onions. Cook, stirring occasionally to avoid sticking (don’t be tempted to raise the temp! This needs to be done slowly to get the onions nice and gooey)
- When onions have started to get ‘gooey’ add the balsamic vinegar and a pinch of salt and continue to cook over low heat for another few minutes. Remove onions from pan to a bowl.
- TIP: onions could take up to half an hour to cook, giving you ample time to prep other ingredients. If you find that they are starting to dry out, add a little water to the pan. This much onion should comfortably make 4 pizzas – you don’t want to completely cover the pizza base like you would with a tomato pizza sauce.
- Give the frying pan a wipe out and throw in the mushrooms on a med-high heat for a minute or so – just want to get a tiny bit of colour in them, but still want them nice and firm. As soon as they start to brown, remove from pan.
- Assemble your pizzas! Spread a couple of heaped tablespoons of onion jam over a lebanese bread base, then scatter a handful of mushrooms and your prosciutto over the top, followed by your cheese.
- Bake until cheese is golden.
- TIP: if you have a pizza stone, I advise using it. I had great results as it protected the lebanese bread base whilst allowing the rest of the ingredients to cook through – within 10 minutes I had a beautiful crisp base and golden cheese on top. Just remember to pre-heat your stone if using and I would suggest increasing oven temp to 200deg. If you are putting your pizza straight on the oven rack, just be careful your base doesn’t cook and burn before the top cooks! If this looks like it’s happening, get it out and throw it under the griller for a minute to finish off the top or put on a baking tray.
- Remove from oven, crack or sprinkle some fresh pepper over the top and add a big handful of rocket to each slice. I cut each one into 4 slices.