Peter Piper's pizzaSince the pizza my husband ate ‘accidentally’ last week turned out to be around 500 calories, I thought I’d make the same again and have it as our ‘official’ fasting day meal today. I often make big four-pound batches of pizza dough and freeze them in approximately 1lb/500g bags for later use (a pound of dough makes two pizzas: today I made a slightly bigger pizza for the children and used 200g of dough for this dish). The pizza dough is half wholemeal, half white-bread flour and doesn’t have any added sugar in it (although it does have olive oil).

Recipe for Peter Piper’s pizza (serves 2)

Oregano and thyme200g fresh or tinned tomatoes, blended
1 tbsp fresh oregano, chopped
1 tsp fresh thyme
salt and pepper
1 tbsp cornmeal
1 tbsp flour
200g pizza dough
40g chorizo, sliced
2 pickled peppers, sliced
50g Cheddar cheese, grated

Total calories per serving: 490

Method: Make the tomato sauce by simmering the tomatoes with the salt and pepper until it thickens up (may take an hour or so). Stir in the herbs at the end of the cooking time. Preheat a pizza stone or baking sheet in the oven to 500°F/260°C. Sprinkle a pizza peel or large chopping board with the flour and cornmeal. Roll out the pizza dough, transfer it to the floury board and add the toppings. Carefully jiggle the pizza onto the hot pizza stone/baking sheet and turn the oven down to 450°F/230°C. Bake the pizza for 10 minutes.

For a vegetarian alternative, just leave out the chorizo for a 400 calorie meal.