This pizza is full of flavour, protein and fibre; a healthier alternative to the weekend dinner favourite!
1 220 g packet of Protein bread
400 ml water
Approx. ½ pot oregano
Approx. ½ pot thyme
1 whole garlic
1 plum tomato
2 tbsp olive oil
1 tbsp balsamic vinegar
200 g tomato paste
100 g Parma ham
¼ – ½ jar store-bought pesto
150 g cheese
50 g parmesan
Preheat the oven to 210 degrees Celsius/410 degrees Fahrenheit.
Mix the Protein bread mix with the water, then split the dough into two equal parts. Roll each of them out to a round pizza base. Pre-bake the pizza bases for approximately 10 minutes, until the edges have started browning.
While the pizza bases bake, chop up the herbs, garlic and plum tomato. Transfer to a bowl and mix with the olive oil. Cut the onion into thin slices and the ham into large pieces. Grate the cheese.
Remove the pizza bases from the oven and turn the temperature up to 250 degrees Celsius/475 degrees Fahrenheit. Distribute the toppings over the pizza bases while the oven heats up. Add tomato paste first, then sprinkle sea salt along the edges of the pizzas. Add herbs, tomato and onion and jot the pizzas with pesto.
Sprinkle the cheese over the toppings, and finish off with the parma ham. Finally, sprinkle the herbs over the pizzas before placing them in the oven. Bake for another approximately 6 minutes.
Tip: Placing the ham over the cheese ensures crispiness post-baking, and looks delicious, too!
Recipe by: Marianne de Bourg.