Meat feast squarish wrap pizza – 427 calories

Warburton’s squarish wraps are so versatile, I have wraps for my lunch most days with all sorts of fillings but one thing they lend themselves to very well is pizza. We all love pizza don’t we but it’s usually one of those things you can’t even contemplate when you’re trying to lose weight. Normal shop bought pizza is anywhere between six hundred calories to well over one thousand, maybe more for some, these save on the calories but without sacrificing on taste, plus they are quick and easy to throw together for an emergency meal.

One of my favourite pizza toppings is meat feast, it also happens to be one of the most calorific. I have a real knack for liking the worst possible foods which could explain why I gained so much weight. This is a great alternative, still nice and meaty but light on the calories.

Pizza sauce

Ingredients (Serves 4)

1 tin tomatoes or passata

3 cloves garlic

1 onion

2 sticks celery

1 tsp fresh oregano (or 1/2 tsp dried oregano)

1 tsp olive oil

1 tbsp tomato puree

1 tbsp brown sugar

Salt

Black pepper

Roughly chop the garlic. No need to be too particular at this point because everything is going into the food processor later. Incidentally, if you have trouble peeling your garlic, lay it on the chopping board, place the flat side of your knife over it and give it a whack with the heel of your hand, the skin should come off really easily after that.

Chop the onion fairly finely. I know you’re going to whiz it up later but the smaller it is now the better it will cook.

Chop your celery into little cubes, again make them as small as you can so they cook quicker.

Heat the olive oil in a wok or non stick pan and, once it is hot, add the garlic and oregano. Cook until the garlic just begins to change colour but don’t let it actually brown.

Add the onion and celery and cook until the onion is translucent. Keep stirring as it cooks so nothing sticks or burns. Again you don’t want the onions to brown, just to soften.

Add the tinned tomatoes and stir through. Turn up the heat and bring it up to a simmer.

Once everything has started to bubble add the tomato purée and mix in well

Add the sugar, stir well. Bring it back up to a simmer if adding the cold ingredients has cooled it a little.

Season with a little salt and pepper to taste.

Now simmer everything for about five minutes until the onion is soft. You don’t need to stand and stir at this point so you can have a quick cup of coffee or, alternatively, you can get all the ingredients together for your pizza topping.

Transfer everything to a food processor or blender and whiz up to a smooth paste and leave to cool. This can be made and stored in a jar or plastic container in the freezer and makes a great standby for a quick meal if you’re in a rush.

It’s best to leave the pizza sauce to cool before you spread it onto your pizza base. If you don’t it can tend to sink in and make everything a bit soggy. Maybe it’s time for another coffee.

You may find you don’t need all your topping, it depends on how tomatoey you like your pizza but this freezes really well. I usually make up a double batch and freeze what I don’t use in small plastic containers so I can defrost enough for one pizza at a time.

Pizza Topping

Ingredients (makes 4 pizzas)

4 Warburtons Squarish Wraps (I used the brown ones for this recipe)

120g mozzarella (I used grated mozzarella because I had some in the freezer but you could use fresh and slice it thinly)

1/2 a red pepper

1/2 a green pepper

1 small onion

50g mushrooms (I used button mushrooms)

1 sausage (I used pork and caramelised red onion because I had one left over from making a pasta dish)

50g smoked ham

50g pastrami

Chop the onion really finely, leaving the root intact helps with this. You are aiming for nice little cubes of onion.

Cut the peppers into little cubes. I find cutting them into thin strips then cutting them across makes this easier.

Cut the ham and pastrami into thin strips. Kitchen scissors help with this.

Thinly slice the mushrooms.

Put your squarish wraps on balking trays. it’s easier to put the topping on this way rather than try to lift them onto a tray later. You don’t need to grease the tray at all as I promise you they won’t stick.

You will notice these wraps have two distinctly different sides. Make sure you place them with the rougher textured side down on the tray. Spread the pizza topping over the squarish wraps taking care to get right up to the edges.

Sprinkle over the onions and peppers. Try to get them evenly distributed.

Sprinkle the ham and pastrami on top of the onion and pepper mixture. You can mix them together first if you like, this helps to get an even mixture of each.

Remove the skin from your sausage. Break off small pieces, about the size of a pea and dot over the pizzas as evenly as you can. The sausage meat won’t stick if you dip your hand in water first.

Now sprinkle on the cheese. I know it doesn’t look like much cheese but I promise you, once it melts it will be fine. Remember, this is all about the meat, you don’t want the cheese to overpower things.

Cook in a 200 degree oven for about ten to fifteen minutes until the cheese has browned and the little balls of sausage are sizzling hot.

These make a great meal when hot or you could have them cold sliced up for parties or even for your lunch box. They are so filling you really won’t need anything else.

These can also be frozen but this is best done before cooking. Just lay individual pizzas on a double layer of grease proof paper and double wrap them in cling film. Freeze on a baking tray to keep them nice and flat. Once they’re frozen remove the baking try and put into freezer bags, still in the greaseproof paper and cling film.