Calories: 838 Preparation: 20 mins Cooking: 30 mins Serves: 2
2 large homemade or ready made pizza bases (or 4 small)
500g/1lb plum tomatoes, thinly sliced
1 onion peeled and sliced
1 x 85g/3oz pack watercress, finely chopped
100g/4oz ricotta cheese
1 tbsp fresh green peppercorns
100g/4oz mozzarella, cut into small cubes
100g/4oz cherry tomatoes, halved
Sprigs of basil for garnish
Pre-heat the oven to 220°c/mark 7.
Arrange the tomato slices over the pizza bases. Gently fry the onion for 4-5 minutes and sprinkle over the tomatoes with the watercress. Spoon the ricotta on top.
Add the peppercorns, then the mozzarella and the cherry tomatoes. Bake in the hot oven for 20-25 minutes. Garnish with basil and serve immediately.
Fat: 22g Saturated Fat: 12g Carbohydrate: 128g Protein: 40g Fibre: 8g Salt: 3.04g