Hello lovely readers. I haven't blogged in 5 days (oh my gosh!) and I will tell you the reason why.
I have been re-assessing myself.
I've been on this weight loss journey now for 2 years and let me tell you, it has been the hardest thing I have EVER done, and I haven't always been successful at it. I took a few days away from the technology and stresses of modern day life to really focus on why I started this journey in the first place and why I want to continue.
This year, for the first time, I have booked a girly holiday with one of my best friends to Spain :) This is the first year I can afford it, thanks to my job, and I am so determined not to be sweltering in the late August heat. So ladies with the half-naked beach hunks always in the back of my mind, my weight loss journeys begins again; this time with a low-fat pizza!
Individual Cheesy Aubergine (Eggplant) Pizzas
Serves - 2
ProPoints - 7
Low fat cooking spray
Half a 144g pack of pizza base mix
1 small aubergine (eggplant), sliced thinly
2 teaspoons pesto (you can use the red or green kind, whichever you like most)
2 tomatoes, sliced
75g light mozzarella, drained and sliced
Salt and pepper
Fresh basil leave, to garnish
Preheat the oven to gas mark 7. Spray a non stick baking sheet with the cooking spray and set aside.
Make up the dough according to the packet instructions, kneading for 5 minutes before dividing it in two. Shape each piece of dough into a 15cm circle and place on the baking sheet. Set aside in a warm place to rise for 10 minutes.
Meanwhile, heat a griddle pan/frying pan until it is really hot. Spray the aubergine slices with the cooking spray and then cook over a high heat for 3-4 minutes, turning once, until softened. Drain on the kitchen paper.
Spread the dough with the pesto and top with the aubergine, tomato and mozzarella slices. Season and bake for 10-15 minutes until the dough is golden and the cheese is bubbling, Serve garnished with some basil leaves.
Variation - You can use courgettes (zucchini) instead of aubergine.