Here's proof – you can enjoy a slice of pepperoni pizza and do your heart good. A few heart-smart substitutions and lots of vegetables make this much more healthy than a pizzeria's, and you get to savour the aroma as it bakes.
1 teaspoon extra-light olive oil
140g button mushrooms, trimmed and sliced
1 large onion, cut into thin wedges
2 garlic cloves, crushed
2 teaspoons fresh oregano or 1 teaspoon dried oregano
4 roma tomatoes, sliced
2 teaspoons balsamic vinegar
1 ready-made thick pizza base, about 300g
3/4 cup no-salt-added tomato paste
30g pepperoni (about 16 slices)
1 cup grated reduced-fat mozzarella cheese
3 tablespoons chopped parsley to sprinkle
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Preheat the oven to 220 degrees C. Line a 30 cm pizza tray or a large baking tray with baking paper.
Heat the oil in a large saucepan. Add mushrooms, onion, garlic and oregano and fry over a medium heat until the mushrooms are golden-brown, about 7 minutes. Stir in the tomatoes, sprinkle with the vinegar, and cover. Remove from the heat and let stand for 3 minutes.
Meanwhile, place the pizza base on the pizza tray. Spread over the tomato paste. Top with the vegetable mixture, pepperoni and mozzarella, then sprinkle over the parsley.
Bake until the crust is golden-brown and crisp and the cheese is melted and bubbly, about 10 minutes. Remove from the oven and serve hot.