Save time with ready-made bases, then add our Italian-style, low-fat topping

Serves: 4
Time: 25 mins
Calories: 270
Fat per serving: 11g

2 courgettes, thinly sliced lengthways with a potato peeler
2 red onions, thinly sliced
1tbsp chopped fresh oregano or 1/2tsp dried oregano
11/2tbsp olive oil
200g tub ricotta cheese
2 garlic cloves, crushed
4 x 15cm ready-made tomato-flavour pizza bases

1. Preheat the oven to Mark 7, 220°C, 425°F. Place the courgettes and onions in a roasting tin and season well. Scatter over half the oregano, drizzle with half the olive oil and stir well to combine. Roast for 6-8 mins, until soft.
2. Place the ricotta in a bowl and stir in the garlic and remaining oregano. Spread over pizza bases and top with the vegetables. Season and bake for 8-10 mins. Drizzle with the remaining olive oil and serve.

Tip: Italians often use ricotta on pizza. It won't give the same stringy result as melted mozzarella, but it is filling and lower in fat, so you won't feel deprived!

More recipes to try:
Goat's cheese pizza tarts
Pizza recipes
Make your own simple pizza bases

Where to next:
Find out which takeaway is the most healthy
Credit crunch weekly meal planner

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