Pizza with Courgette & Mushroom - Reduced Fat

These small pizzas were designed to be lower in calories and saturated fat than the standard cheesy pizza but without compromising flavour.  Piling up with loads of cheddar is not on the menu at the moment as Christmas calories have still to be lost!

Using a very strong cheese such as Pecorino provides loads of taste with a fraction of the fat and the reduced fat creme fraiche adds a bit of creaminess to stop the pizza being too dry.

Makes a nice change from a sandwich!

Pizza dough (makes 4 small pizzas)
1/2 tsp fast action dried yeast
300 g strong white bread flour
1 tsp salt
1 tbsp olive oil
170 ml tepid water

 Pizza topping (per person)
1.1/2 tablespoons reduced fat creme fraiche
1 small courgette, thinly sliced
1/2 portobello mushroom, thinly sliced
1.1/2 tsps finely grated pecorino
1/4 tsp dried tarragon
1/4 tsp olive oil

Method

Make the pizza dough using the breadmaker, adding ingredients to the pan in the usual order used by your machine.  Set to the pizza or dough setting.  When it's ready, divide the dough into 4 pieces.  (At this stage, I often freeze two of the pieces for use another day).

Roll out or stretch each piece of dough on a floured surface to about a 6" circle. Spread about 1 tbsp of creme fraiche over the middle. Arrange the thinly sliced courgette & mushroom over the top. Dab the rest of the creme fraiche over the top, sprinkle over the tarragon & pecorino.  Add a little drizzle of olive oil over the top.

Cover and set aside in a warm place for 20 minutes while the dough rises.  Pre-heat the oven to Gas 7.

Bake for about 20 minutes.

Approx Nutritional Values Per Pizza
Calories	Fat	Sat Fat	Protein	Carbs	Sugar
388 Kj	11.6	3.6	14.2	57.2	4.1