Pizza

You Really Can Have Pizza!
7 propoints (approx.298 calories)per portion

You will need (per portion):

1 Warburtons Square-ish wrap
(available in most supermarkets)
Frylight sunflower oil
2 tablespoons passata
(Use the thick one in the glass jar-it stores well too)
1/2 a low fat mozzarella ball
Fresh basil leaves

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 Take a Warburtons Square-ish wrap (4 propoints-but remember this doubles up to 9pp if you eat two!). Spray one side of the wrap with Frylight-I like the sunflower variety best). About 8 sprays (0 propoints/8kcal) should be enough.

Place the wrap sprayed-side-down on some baking parchment on a baking tray.
Spread about 2 tablespoons of passata (0 propoints) 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 then it will go nice and crispy. 

Cut a half-fat mozzarella into two halves (3 propoints). Drain off the excess fluid then tear small chunks of one half of the cheese and dot them evenly all over the base.(Don't cut it with a knife-it looks more rustic if you tear by hand). If you need to store the other half of the mozzarella, pop it in a small ramekin dish and top with water to stop it drying out, then cover with clingfilm and refrigerate.

Tear some fresh basil leaves and scatter over the top.

Put in a preheated oven 225 degrees centigrade for 12 minutes. You'll know it's ready when the crust is really golden and the cheese is bubbling and going brown.

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