Naan Bread Pizza with Cannellini Bean mash

Hey Everyone, I hope your day has been well.

This was quite a creative one for me, I had some leftover cannellini beans and thought what can I make? I searched online for something that would use up at least 300g and this bean mash was the best thing. It’s very versatile and could be eaten as a spread for many foods such as crackers or bread, it would also be great for dipping veg into or simply a mash potato alternative.

This is a nice recipe because it’s like a healthier version of a pizza but still tastes so good. I’ve opted for kale, cabbage, cheese, pine nuts and sesame seeds for my toppings but anything would work really.

Ingredients for cannellini beans mash

1 tbsp oil

1/3 onion, diced

1 garlic clove, crushed

300g cannellini beans

30ml vegetable stock

1 tsp oil

Splash of lemon juice

3 Sprigs of parsley

Method

  1. Heat the oil in a pot on a medium heat.
  2. add the chopped onion and cook for 5 minutes stirring occasionally.
  3. Next add the garlic, beans and stock. Simmer for 5 minutes until the beans are soft and tender.
  4. Mash the beans with oil, lemon juice and parsley.
  5. Season to taste and leave to cook down.

Ingredients for naan bread pizza

200g self-raising flour

70g wholewheat flour

200g plain yogurt

1 tsp oil

Method

  1. Sieve the flours into a bowl, make a well and mix in the yogurt.
  2. Mix until it forms a soft dough then knead for at least 5 minutes until smooth.
  3. Leave to rest for 15 minutes before splitting in half and rolling out to 0.5cm thick.
  4. Heat the oil in a pan, once hot, cook the naan breads for 1 minute each side until golden brown.

Making the Naan Bread Pizzas

  1. Preheat the oven to gas mark 5 and set out and oven tray.
  2. Even spread the bean mash over the 2 bases, and top with kale, cabbage and cheese.
  3. Cook in the oven for 15-20 minutes until the cheese has melted and everything is fully warmed through.

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£1.00

Pesto and Parmesan Dough Twists

Hey Everyone, I hope your day has been well and you are enjoying the Bank Holiday.

I saw this recipe on the Strong Woman Instagram page a few weeks ago and it really stood out to me because it looked really delicious but was packed full of fibre and walnuts which help to improve gut and brain health. It’s pretty simple to make as it’s basically a twisted pizza dough filled with pesto, parmesan and walnuts, however it does get a little messy when it comes to twisting the dough as a little of the filling will come out. These would be great for a dinner party occasion as they are kind of like a fancier version of bread sticks.

Ingredients

1 packet fast action yeast

220ml warm water

200g wholemeal flour

200g plain flour

1 tbsp white sugar

1 tsp salt

½ jar red pesto (more for dipping)

170g parmesan cheese

75g chopped walnuts 

Method

  • Prepare 2 baking trays with baking paper and set aside.
  • In a measuring jug, combine the warm water and yeast. Stir and set aside for a few minutes to activate the yeast.
  • In a large mixing bowl, combine the flours, sugar and salt.
  • Pour in the yeast and water and stir them together with your hand to form a dough.
  • Sprinkle your worktop with a little flour and knead the dough until smooth, then return to the large mixing bowl covered for 20 minutes to prove.
  • On a floured work surface, roll out the dough into a large rectangle shape, about 5mm thickness.
  • Spread the red pesto on half of the rectangle, sprinkle over the walnuts, grate a thin layer of cheese on top and then fold over the other half of the dough.
  • Cut the dough into 1-inch wide strips, then, holding each end, twist each one before placing onto the lined baking tray.
  • Bake for 15-20 mins until risen and golden then remove from the oven, allow to cool slightly, grate more cheese on top and serve.

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£1.00

Homemade Pizza topped with tuna, sweetcorn and kale

Hello Everyone, I hope your day has been well.

If you’ve been following me for a while, you’ll know that pizza is literally one of my favourite foods. It is so versatile, a winner with most people and always turns out great. Here I’m sharing a recipe I often make, topped with tuna, sweetcorn and kale.

Recipe: Homemade pizza (makes 2 oven trays)

Ingredients

500g plain flour

7g dried yeast

1/2 tsp salt

1 tsp oil

270ml warm water

Toppings: tomato puree, kale, tuna, sweetcorn, cheese

Method

  • Add the flour, yeast and salt into a large bowl and make a well.
  • Pour the water into the well along with the oil and use your fingers in a circular motion to mix the dough.
  • Once it comes together, knead for 5-10 minutes. Set aside until doubled in time, in the same bowl covered with clingfilm or a clean tea towel.
  • During that time, prepare all of your toppings, lightly oil 2 oven trays and preheat the oven.
  • Gently knock the air from the dough, split into two. Roll out each piece on a lightly floured surface, making sure it is smaller than the oven tray.
  • Add the tomato puree, toppings and cheese, then bake in the oven for 20-25 minutes until fully cooked.

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£1.00

Mature Cheddar, Kale and Sweetcorn Pizza

Hello everyone, I hope you’ve all been keeping well.

If you’ve been following me for a while you would know that I really like making pizza because it’s quick and simple. Not only that but most people really enjoy it and you can get really creative and add what ever toppings you like. Today I opted for sweetcorn and kale, two of my favourites!!

Sweetcorn is such a popular and tasty pizza topping, best known for it’s high fibre content. Dietary fibre aids digestion making it important for our health. I’ve featured kale often in my recipes because it is easy to prepare but also very healthy. Kale is a great source of vitamin K which is used by the body for blood clotting and healing wounds, this is useful for recovering quicker from injuries.

My quick tip for making anything dough related is to make sure you are using yeast that is in date. This is because in the past, I have tried to make dough related foods but it didn’t rise very well or have that desired fluffly, light texture.

Recipe: Mature cheddar, kale and sweetcorn pizza (makes 1 tray)

Ingredients

250g plain flour

Pinch of salt

1/2 tsp caster sugar

4g dried yeast

150ml warm water

1 tsp oil

3 tbsp tomato sauce

150g mature cheese, grated

100g sweetcorn

50g kale, roughly chopped

Method

  • Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
  • Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
  • Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until doubled in size.
  • After the hour is up preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
  • Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
  • Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
  • Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
  • Leave to cool for a few minutes before serving!

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*Nutritional information was found through Google*

Red Cabbage and Kale Pizza

Hello everyone, thanks for stopping by my blog today.

Today’s post is a fairly healthy pizza recipe, including toppings like red cabbage, kale and sweetcorn. All very nutritious and beneficial for the body. I like using kale on a pizza because it gets nice and crispy in the oven similarly the red cabbage stays slightly hard and adds an extra crunch to the pizza. Although I have used mature cheese, mozzarella is a great alternative for a healthier low fat option.

I am aware that cabbage of pizza is a little unusual however, I often enjoy trying new things and I had a feeling it wouldn’t disappoint. Red cabbage is an amazing vegetable because it is fairly versatile and can be eaten as a side to a main meal, used in coleslaw or sliced into steaks and seasoned for a vegan burger alternative. The health benefits of red cabbage are numerous, the vitamin C acts as an antioxidant in the body and protects our cells, it is also a great source of folate which is imperative during pregnancy to help the body produce red blood cells, carrying oxygen from the lungs to other areas of the body.

Recipe: Red cabbage and kale pizza (makes 1 tray)

Ingredients

250g plain flour

Pinch of salt

1/2 tsp caster sugar

4g dried yeast

150ml warm water

1 tsp oil

3 tbsp tomato sauce

150g mature cheese, grated

80g sweetcorn

50g kale, roughly chopped

40g red cabbage, thinly sliced

Method

  • Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
  • Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
  • Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until it has doubled in size.
  • After the hour is up, preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
  • Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
  • Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
  • Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
  • Leave to cool for a few minutes before serving!

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*Nutritional information was found through Google*