During Lockdown number five in Melbourne eating and cooking and comfort food have been again on the agenda. I started experimenting with pizzas again, this time going back to methods I had learnt long ago in Pritikin-based cooking. Much has changed since then in terms of the discreditation of his calls for extreme use of low fat products including nuts for example. But there is also much that is valuable in the recipes in relation to exclusion of refined products for example.
This pizza is based on the standard Pritikin pizza base, wholemeal Lebanese bread, with the addition of pesto, ricotta, smoked salmon, grated zucchini, spring onions and capers. It was yummy.
Ingredients
1 wholemeal Lebanese bread
2 spring onions
1 dsp capers
1/2 zucchini
100 gr smoked salmon
120 gr ricotta
2 tbs pesto
Mode
Preheat oven to 220c
Chop spring onions
Grate zucchini
Spread pesto on the Lebanese bread
Add ricotta and smooth
Break smoked salmon into pieces and add
Add spring onions, capers and zucchini
Bake in 220c oven for 12 minutes