Fresh Summer Pizza

This has exactly the same ingredients as the cooked pizza, with the addition of fresh rocket and cherry tomatoes so it's only 7sp/7pp/approx.350kcal per portion. It is a gorgeous, light and simple lunch or supper dish, or makes a lovely starter-enough for 2-4 people. The trick is to be organized, so as your base is cooking, prepare all the fresh ingredients so that you can assemble the finished dish quickly and efficiently when it comes out of the oven. That way the base remains hot and crispy.


Preheat the oven to 200 degrees centigrade.

You will need (per portion):

1 Warburtons white square wrap (available in most supermarkets)

Frylight sunflower oil

2 tablespoons passata

(Use the thick one in the glass jar-it stores well too)

62g low fat mozzarella (half a 125g ball)

Fresh basil leaves

Fresh rocket leaves

Cherry tomatoes, halved horizontally

Ground black pepper


 Take a Warburtons Square-ish wrap.

Spray one side of the wrap with Frylight Sunflower oil.

About 8 sprays should be enough.

Place the wrap sprayed-side-down on some baking parchment on a baking tray.

Spread about 2 tablespoons of passata onto the base. I use the back of a spoon to spread it quite roughly, not too thick- and leave a little border around the edge. 

Bake for 10-15 minutes at 200 degrees centigrade until the base is lovely and crispy.


While the base is cooking, prepare all the fresh ingredients and have them to hand.

Weigh the mozzarella and have each allocation separate if you are making more than one fresh pizza.

Cut the cherry tomatoes in half horizontally-they look much more attractive!

As soon as it's baked, place the base onto your serving dish.


Working quickly, pile loads of fresh rocket leaves on the top.

Tear, rather than cut the mozzarella into small pieces as it looks more rustic and authentically Italian.

Scatter the cheese over the rocket along with the halved cherry tomatoes.

Finally, tear and scatter fresh basil leaves over the top of the finished pizza.