PIZZA BASE:
80g 0% Greek yogurt
75g self-raising flour
TOPPINGS:
2 tablespoons part-skim ricotta cheese
1 tablespoon low-sodium marinara or pesto
½ teaspoon lemon zest
1 large egg
1 tablespoon grated Parmesan cheese
Chopped fresh basil and ground pepper for garnish
Method:
Preheat oven to 200*C. Coat a rimmed baking sheet with cooking spray.
In a bowl add the base and mix until a dough has formed
Add flour to the surface and then place the dough onto the counter and roll it so its 1/2 cm thick.
Place the base in the prepared pan. Mix ricotta, marinara (or pesto), and lemon zest in a small bowl. Spread the mixture onto the base, creating a well in the center. Carefully crack an egg into the well. Sprinkle with Parmesan. Bake until the naan is golden, the egg white is set and the cheese is melted, 8 to 10 minutes. Garnish with basil and pepper, if desired.
Per serving: 458 calories | 44g P | 52g C | 17g F
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