18th January 2015
You can never cross the ocean unless you have the courage to
lose sight of the shore.
Well that's my online shop finally done, it'll be here in the morning and we can have some food in the freezer, two empty drawers - not good for the belly! All good grub, I've even thrown in a couple of pizzas as they were half price and you can have a bit of what you fancy,
the 250g Pizza Express Margherita, classic American and pollo
pesto all work out at 16pp, that's not bad for a pizza especially one with
pepperoni on it! Even their sloppy
guiseppe is only 17pp for the whole thing.
One of my members posted an Cucin Hawaiian pizza from Aldi in my group
last night which is 18pp for the whole thing.
That's the beauty of Weight Watchers, you can have a pizza
if it's what you fancy or you can follow a filling & healthy day where you
don't need to worry about counting the ProPoints, it all helps to make life
liveable whilst losing weight for sure.
We had burger and chips with Mediterranean vegetables for
dinner yesterday, all F&H and delicious, love my actifry and love being
able to make a homemade burger using extra lean beef mince, yep it sure is good
having the choices.
I've just gone back through my blogs and found the recipe
from when I had a go at making my own pizza http://wwbevsworld.blogspot.co.uk/2014/02/pizza-anyone.html
that was really nice I remember, so maybe I'll have another go at that. Here's the recipe save you looking
Yeast free pizza
28pp
for a base the size of a baking tray!
275g self raising flour (24pp) • 1 tablespoons cooking oil (4pp)
300ml water
pinch salt
275g self raising flour (24pp) • 1 tablespoons cooking oil (4pp)
300ml water
pinch salt
1. Preheat the oven to 200 oC.
2. Put all the ingredients in a mixing bowl and mix into a dough.
3. Knead for about 2 mins until a nice firm consistency.
4. Add a little water or flour if needed.
5. Split the dough into two.
6. Lightly flour the pizza tray.
7. Using a rolling pin roll, out the dough on the tray.
8. Use your fingers to get it to the shape you want.
9. Bake on a baking tray for approx 10-15mins or until the base is light brown and almost cooked through.
2. Put all the ingredients in a mixing bowl and mix into a dough.
3. Knead for about 2 mins until a nice firm consistency.
4. Add a little water or flour if needed.
5. Split the dough into two.
6. Lightly flour the pizza tray.
7. Using a rolling pin roll, out the dough on the tray.
8. Use your fingers to get it to the shape you want.
9. Bake on a baking tray for approx 10-15mins or until the base is light brown and almost cooked through.
10. You can either cool and freeze the bases or use straight away: cover with Passata or
tomato puree, your favourite veggie toppings (I used courgette, mushrooms,
pepper, spinach, tomatoes) plus cheese (50g - 6pp) and return to the oven for
10 minutes. You can even freeze with
the toppings on and defrost the morning you are going to eat them. Or store in the fridge for 24 hours.
the toppings on and defrost the morning you are going to eat them. Or store in the fridge for 24 hours.
Yeah may have a go at that later if I can get through all my
office work that needs doing, nom nom, although I haven't got any cheese so it
may have to wait, unless I make a cheeseless pizza!
Anyway I need to get started on the big pile of paperwork I
want to get through, otherwise I'll still be sat here at teatime.
Have a great day BeYOUtiful, it looks cold but bright out
there, you never know I may get dressed and venture out but then again.....
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