Spelt Pizza with Zucchini and Prosciutto made with Sweet Basil & White Wine Sauce
Dietician Chloe McLeod believes you can eat 'cheeky' meals like pizza without sacrificing nutrition or your tastebuds! This pizza can be made vegan with the exchange of cheddar to a vegan cheese, and the prosciutto can be left out, or replaced with marinated eggplant.
1 Spelt pizza base
1 tbsp green portion of leek
1/2 zucchini, chopped
6 kalamata olives, chopped
6 basil leaves, torn
1 small handful grated cheddar
2 slices prosciutto
1 handful rocket and/or baby spinach
1. Pre heat oven to 180
2. Spread NOGO Pasta Sauce across base, then arrange all other ingredients except baby spinach and rocket.
3. Cook in oven (heated to 180 degrees celsius) for 15-20 minutes, or until cooked.
4. Remove from oven and place on serving plate.
5. Top with baby spinach and rocket, and a drizzle of olive oil.
Chloe Mcleod specialises in food intolerance, sports nutrition and nutrition for arthritis and autoimmune conditions. She is qualified as an Accredited Practicing Dietitian and Sports Dietitian and is also the brains behind The FODMAP Challenge - a 14 day online course that helps determine which FODMAPs are triggers for you!