Passata or 1 tube tomato puree (f)
2 tsp Basil (f)
1 tsp Oregano (f)
2 chopped garlic (f)
2 stock cubes (f)
(optional - add to taste :
1tsp sweetener
lemon juice
salt
pepper
1 tsp chipotle paste (or chilli powder)
Base:
4 large potatoes (f)
Toppings:
Cooked chicken (f)
Mushrooms (f)
Sliced peppers (sf)
30g cheddar cheese (6 syns) per person, or less to taste.
Chop onions and cook until soft. Add tomatoes, passata and herbs/seasonings and cook on low to simmer and reduce down.
Peel and slice potatoes into 1cm slices. Boil until soft and then mash with 1 tsp salt, no milk or butter.
In a clean non-stick pan, spray with frylight and add a large spoonful of mash and flatten. Cook on medium heat for a couple of minutes, then flip with a spatula. When lightly toasted on both sides, place on a small plate and add a couple of large spoonfuls of the tomato sauce. Top with chopped chicken, mushrooms, any other pizza-style topping.
Add a dusting of finely grated cheese - measure out 30g of grated for 6 syns, 20g for 4, or 10g for 2.
Place under the grill for a couple of minutes to gently brown the top.
Warning : plate may be very hot. Place on top of larger dinner plate to avoid burns.
Tastes pretty good. Rated 7/10 from the non-dieters - would have again.
Made enough for 4.
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