120g (4.2oz) gram flour (chickpea flour)
1 tablespoon olive or rapeseed oil
150ml (5.3oz) tomato sauce (see introduction)
60g (2.1oz) reduced fat grated cheese or mozzarella
Your favourite toppings!
Risotto traditionally involves standing over the hob stirring the rice until cooked to ensure a rich, starchy texture. However, you can still get a great dish by oven baking the rice instead and it means you are free to go off and do other things whilst it cooks.
This recipe includes lots of different vegetables to help you meet your daily 5-A-Day target – it contains 3 portions of vegetables per serving. You can eat this as a main course on its own or alongside the roast chicken recipe for an easy, healthy Sunday lunch.
Put the chickpea flour in a jug and slowly add the water whisking gently until you have a smooth, thin batter. You could use a hand blender or milk brother to whisk the mixture if using a fork is uncomfortable. Leave the batter to stand for around 30 minutes.
Preheat your grill to MEDIUM and grease a frying pan with the olive or rapeseed oil. Wipe away any excess oil using kitchen roll.
Place your frying pan on the hob and heat it up for a moment. Then pour the batter in – you shouldn’t need to lift the pan or swirl the batter around as it is so thin it will just settle across the base. Cook the batter for 2-3 minutes until you can see the top has just set. Turn the heat off the hob and spoon over your tomato sauce, cheese and any toppings.
Transfer the pizza to the oven and grill until the cheese is bubbling and golden. Serve.
|Nutritional values for 1 serving (based on recipe serving 2)|
|Food Group||Food item|
|RICE, PASTA & PIZZA||Other (risotto)|
|VEGETABLES||Courgetts, marrow, squash, aubergine|
|VEGETABLES||Peas, green beans, broad beans|