Recipe: Meatball and pepper pizza

Cook ½ a finely chopped onion and 1 clove of garlic in calorie controlled cooking spray over a medium heat for 5-6 minutes. Add 227g can of tomatoes and a splash water from the can, then simmer the sauce gently until thickened.

Meanwhile, combine a 250g bread mix with 160ml lukewarm water in a bowl. Stir together for 5 minutes, then turn out onto a lightly floured worktop and leave for 5 minutes. Knead for 2 minutes and let it rest again for 5 minutes.

Wilt 200g spinach and squeeze out excess water once cooled. Mist a large baking sheet with cooking spray and shape the rested pizza dough out thinly using your fingers. Leave for 30 minutes in a warm place. When ready to top, spread the tomato sauce over the base, add the spinach and 1 sliced pepper.

Using 100g of less than 3% fat chicken sausages squeeze little meatballs from the sausage skins and dot across the pizza, then tear 125g mozzarella and place it in the gaps.

Drizzle 2 tsp olive oil over everything, then cook for 15 minutes or until the peppers are a little charred, the meatballs are golden and the base of the pizza is firm. Garnish with the basil, and serve, 11 SmartPoints per serving

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