Ingredients (Serves 2)
- 250 - 350g (Female – Male serve) low fat ricotta cheese
- 1 Small to Medium Eggplant, cut into half centimetre circles
- Commercial pizza sauce or Tomato Salsa (see recipe below)
- 1 Medium red capsicum, finely chopped
- 1 Small zucchini, chopped into thin semi-circles
- 4 Medium mushrooms, finely sliced
- 1 Tablespoon olive oil
- ½ - 1 Cup Tony Ferguson's fibre, spread out evenly on a large plate
- 1 Egg, beaten with a pinch of salt
- Salt and pepper to taste
- A handful of fresh oregano or basil torn (or 1 tablespoon dry)
Method
- Place a large non-stick fry pan on medium heat and heat the oil
- Crumb the eggplant by dipping the eggplant circles in the egg and then crumbing both sides in the fibre
- Toast the crumbed eggplant in the fry pan until just golden
- Once the eggplants are crumbed, pre-heat oven to 180 degrees celsius and place crumbed eggplants on a baking tray
- To each eggplant circle evenly spread pizza sauce and then evenly add the capsicum, zucchini and mushrooms and then top with ricotta cheese, salt and pepper to taste followed by the oregano
- Place the mini pizzas in the oven and bake for about 20 minutes or until ricotta cheese goldens
- Serve with a side salad.
Suggestions
- Add chilli for a hot pizza!
- Halve the quantity of ricotta and add half a protein serve e.g. chicken, prawns or mince for a meat pizza!
Salsa Sauce (Makes 2 serves)
Ingredients
- 1 Small onion, finely chopped
- 1 Garlic clove, crushed
- 1 Medium tomato, finely chopped
- 1 Tablespoon of tomato paste
- ½ Tablespoon of fresh oregano, finely chopped or a teaspoon of dried
- Salt and pepper to taste
- 1 Teaspoon of olive oil
Method
- Heat olive oil on medium heat in a small fry pan
- Add the onion and garlic and toast until golden, stirring occasionally
- Then add the fresh tomatoes, tomato paste and oregano, combine and stir occasionally
- Reduce heat to low and simmer until sauce reduces to a thick consistency. Allow to cool and use as a pizza sauce or a tomato salsa dip!
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