Homemade cheats pizza
Confession, mission teetotal did not last as long as I thought it would. I fell off the wagon after two measly weeks! I want to be able to blame it on a crappy client meeting, a big event ie best friend’s birthday/wedding, or even peer pressure. But I can’t. There is no one else to fault except myself. What can I say, nothing beats a glass of vino (or errr a can of Tiger) on a Friday night after a very long week. To avoid slipping into total hermit isolation in the run up to June, I’m going to revise my plan from completely shunning drinks to moderate consumption. Just as long as I do not get drawn into the out-till-6am-scoffing-down-a-plate-of-greasy-maggi-goreng Friday night outings so that I can still have a long, productive training session the following day.
Over the weekend I found myself craving a pizza but I was keen to avoid succumbing into yet another food vice and wanted to hold on to some semblance of an ‘eating for training’ regime. I really do enjoy creating healthier versions of my favourite foods, especially if the better-for-you replicas retain all the intended flavours, avoiding the ‘what have you done, it now tastes like cardboard’ trap. It’s amazing how a simple swap of ingredients can make such a difference in terms of overall nutritional content. The idea of using wholemeal pitta bread as a pizza base was originally my sister’s and it’s perfect for people like me who cannot be bothered to go through the process of making my own dough (translation: I am ashamed to admit the fact that I am a crappy baker). A great thing about pitta bread in Malaysia is that it is circular in shape, rather than the English oblong pittas, so it lends itself perfectly as a base to whatever crazy topping combination your heart desires. Not only does making your own pizza allow you to incorporate nutritious veggies more than some of the store bought options, it also allows you to be a bit more experimental with your ingredients. For the pizza’s below, I made three different types for the family to share: 1) A classic mushroom, tomato, basil & mozzarella 2) Roasted aubergines, basil & mozzarella 3) A florentine inspired spinach, pine nuts, feta, and caramalised onions (I have developed a recent obsession with caramalised onions and am on a mission to include this in just about everything that I cook!).
I guess moral of the story is that you can still enjoy your favourite foods while training but the little swapping tricks will ensure that you do not make too much of a dent to the healthy eating mission. Now if I could only find a healthy substitute for my vino.
Wholemeal pitta bread, tomato paste, dried oregano, salt & pepper, a bit of olive oil.
Topping option 1:Cherry tomatoes, basil, sliced mushrooms, mozzarella cheese
Topping option 2: Sliced aubergines, chilli flakes, basil, mozzarella cheese
Topping option 3: Sliced onions, spinach, pine nuts, feta cheese
1. Mix the tomato paste with the dried oregano and season.
2. Spread paste mix onto the wholemeal pitta breads
3. Arrange toppings accordingly:
Aubergine & basil
Slice aubergines and place in a baking tray that has been drizzled in olive oil. Season aubergine tops. Grill. Top grilled aubergines onto pitta, add basil leaves, and mozzarella cheese. Grill until cheese has melted.
Spinach, pine nuts, feta & caramalised onions
Saute sliced onions with olive oil and a sprinkling of salt. Until onions have caramalised. Blanch the spinach leaves and drain. Toast pine nuts until golden brown. Top pizza with spinach, onions, pine nuts and crumbled feta cheese. Grill until feta has browned.