Usually when it’s my turn to cook, I try to whip up something a little fancier for a bit of challenge – Thai green curry, lamb roast, or laksa for example (when I say fancy, I mean fancy by my terms).
Tonight I decided to keep it simple and throw together a pizza, with what turned out to be quite an eclectic mix of toppings (a tasty mix nonetheless).
The idea to make pizza’s started brewing in my mind when I spotted wholemeal pizza bases in the grocery aisles.
From there I meandered around the supermarket, grabbing ingredients which I thought would go together – butternut pumpkin (pre-diced), asparagus, basil, low-fat mozzarella, a tomato, roasted peri peri chicken slices, shallots and an 85c tin of champignon mushrooms (the mushrooms were a bit random, but the 85 cent bargain got me).
The best part was that it was only 15 minutes from when I started cooking to when I served the meal. This was ideal as I can’t stand that irritating feeling that comes around 7pm, when all you want is dinner but you still have to cook it.
After winging the recipe for a tomatoey-ish sauce by blending 3 tbsp greek yogurt, basil and 1 whole tomato, I covered the base with the sauce and arranged the assorted ingredients on top. All the pizza needed was 10 minutes at 200˚C in the oven before it was ready to eat.
We ate our pizza’s while watching The Intouchables – if you haven’t seen this movie, I would highly recommend (funny, clever and heartwarming).
- Pre-made wholemeal pizza base
- Butternut pumpkin
- Low-fat (optional) mozzarella
- Roasted slices of Peri Peri chicken
- Tin of Champignon mushrooms
- Greek yogurt