Carne Pizza
from All Sorts of Junk Food made Healthy
by Chantal Lascaris
“A must-make for meat lovers. Try this fresh, meaty pizza from your own oven rather than ordering in. To keep the calories at bay, use extra-lean mince, and after cooking the salami, pat off the oil before using.”
Introduction
“Wholewheat wraps provide extra fibre and the mince packs a protein punch. But it’s more than just the meat; the sweet red peppers are perfectly balanced with the tart black olives, while the onion adds umami and a little sweetness too.”
Ingredients
|
1 cup |
sliced salami |
|
400g |
extra-lean beef mince |
|
1 cup |
sliced onion |
|
1 |
red pepper, chopped |
|
2 tsp |
minced garlic |
|
4 Tbsp |
Worcestershire sauce |
|
4 Tbsp |
low-sugar chutney |
|
4–5 Tbsp |
water |
|
2 tsp |
dried origanum |
|
To taste |
Salt and pepper |
|
1 cup |
whole black olives, pitted |
|
4 |
wholewheat pita breads or wraps |
|
4 Tbsp |
tomato paste |
|
1 ¼ cups |
mozzarella |
Method
In a pan, sauté the salami until starting to crisp. Remove from the pan, drain on kitchen paper and set aside.
To the same pan add the mince and sauté until browned. Break up any lumps with a fork. Add the onion, red pepper and garlic, and sauté until the onion starts to soften. Add the Worcestershire sauce, chutney, water and origanum. Stir, then cook for another 2 minutes, or until cooked through. Season with salt and pepper.
Slice the olives in halves or quarters, depending on their size.
Halve the pita breads or wraps and spread about 1 tablespoon of tomato paste over each, followed by some meat mixture. Scatter over the olives, salami and mozzarella.
Place under the grill for 1–2 minutes, or until the cheese starts to melt and the pita starts to turn golden. Remove and serve while still warm, garnished as desired.
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