Courgette & Halloumi Pizza with an Egg on top

It's filling, tasty and works out to 10sp/533kcal per portion.

You could share one as a starter instantly halving those figures!


YOU WILL NEED : (per pizza)

1 Warburtons white square wrap 

1 teaspoon garlic puree

2 tablespoons tomato puree

1 medium courgette

4 cherry tomatoes

30g light halloumi

1 teaspoon pine nuts

1 medium egg

black pepper

Frylight oil


Up to 2 tablespoons extra light mayo for an extra 1sp/24kcal


 Preheat the oven to 180C/350F/Gas4

If you have a spiralizer, spiralize the courgette. Otherwise cut into thin strips by hand or use a julienne peeler. Set to one side.

Spray the wrap with a little Frylight oil then flip it over. Place on a baking tray.

Mix the garlic puree and passata together then spread thinly as a base.

Pile on the courgette strips, cubed halloumi, halved tomatoes and pine nuts.

Make a dip in the courgette and break the egg into it.

Bake for 15-20 minutes until the halloumi and pine nuts are toasted and golden and the egg is firm. If you prefer a runny yolk, you could cook the egg separately in a pan and add on the top as you serve-I actually prefer it this way.

One of the things I like best about this pizza is that it's kind of like a salad too so it doesn't need an accompaniment as it's really filling. I love a drizzle of extra light mayo on mine-just don't forget to add the sp/kcal shown above.