Monthly Archives: September 2014

Beetroot, Feta and Pesto Pizza

On my last visit to my parents, my Mum and I were discussing how we had both “gone off” pizza – particularly those from one of the “fast pizza” chains.  I told her how a couple of years ago when I was following a strict low fat diet that I had some pizza along with some friends and thoroughly enjoyed it, however an hour later when I was walking home I was feeling sick and really regretting eating it and she had had a similar experience.  Our bodies were protesting at the heavy processed white starch and the greasy oily cheese on top.  She then said that she had relented recently to eating one from one of the restaurant chains and loved it – it was a Goats cheese and Beetroot one – so I made a mental note to try something like it some day.

I have my own recipe now that I use for pizza which is a little bit healthier and very quick and easy that came originally from “A Girl Called Jack”

On Friday I had decided I was going to make pizza for tea and had half a block of economy “Salad” cheese and half an economy jar of Beetroot so decided that I would do Beetroot and “Feta” (the Salad cheese was a feta style cheese and only 75p for a 200g pack)

In the morning I had decided to make some Pesto as my Basil and Parsley plants on the kitchen windowsill needed trimming back so again “Jack” came up trumps with a recipe in her book for “Best-o Pesto.

I modified it slightly to fit in with what I had in the cupboard to;

  • a fistful of fresh basil
  • a fistful of fresh parsley
  • 2 cloves garlic
  • 40g parmesan (or any hard cheese)
  • 100ml olive oil (recipe says sunflower or vegetable oil).

I put all these ingredients in my mini blender and blitzed it all together adding a little salt and pepper and popped this in a jam jar into the fridge ready for the evening.

The Pizza

When I came to make the pizza later I thought it would be nice to have a bit of flavour in the base so I weighed out 125g wholemeal self raising flour, about 1/2 teaspoon of baking powder and then mixed in about 1/3 of the pesto I had made earlier.  I then added milk (probably about 100ml) until I had a dough consistency (but not too wet)

I spread the dough out into a lightly oiled baking tray (no need to bother with rolling – just spread the mix gently to about 1cm thick)

Then I squeezed some tomato puree over the base and spread this out.

I then carefully arranged the half jar of beetroot slices over the base (forgot to say that I drained the beetroot first)

Then I crumbled the half pack of Salad Cheese over the top and drizzled some more pesto over this.

This went into a pre-heated oven at 200 degrees for about 15 minutes  (may need longer depending on the thickness of your base and the consistency)

I’m afraid it was eaten too quickly to get a photograph but the interesting thing was that by using the pesto in the base as well, not only did it add a good flavour but the base had a slight pastry/biscuit texture to it which we really liked – so hubby will be asking for this again.

Heres the list of ingredients again (serves 2)

125g wholemeal self raising flour (you can of course use white)

1/2 teaspoon of baking power

50ml (approx) pesto (1/2 recipe above but probably most of a small shop bought jar)

1/2 small jar sliced beetroot (drained – or fresh cooked if you have it)

1/2 pack (100g) Salad Cheese or Feta, or Goats (any similar cheese really)


most of my “recipe” quantities give a small portion for me and a “MANsize” portion for hungry outdoor working hubby so feel free to adjust quantities to suit your appetites.





Yesterday I was trying to decided what to cook for dinner in the evening.  I had re-sorted the freezer and listed the contents and yet I was still lacking inspiration.  I only knew that it was about time we had something with rice so it was probably going to be some form of risotto.

Later on during a text conversation with hubby I asked him if he had any “requests” for dinner, to which the reply was “something with rice” “curry?”.  Curry was fine by me as I did have some Chicken curry in the freezer, but I didn’t really want to use this as we have already had chicken this week.  He then suggested something like a Kedgeree, “Yes” I said, we have a tin of tuna.

At that point I was in the food section of a well know High Street store getting some bits for Mother-in-Law so I decided to have a look at their fish section to see if they had any reductions.  Well there were no reductions but I did spot a 200g pack of Kippers for £1.35 which also had the freezable logo on it.  “Great” I thought, ” I only need half of that and I can freeze the rest for another time and the total meal will only cost around £1″.  This was greeted with an enthusiastic response from hubby who always enjoys my “creations”

So, here’s what I did;

I already had about 2/3 of a red onion partially chopped in the fridge, so I chopped up half of it some more and popped the rest in the freezer for another day.

In my casserole dish (that can be used on the hob) i put about a tablespoon of oil and started to fry the onion lightly.

I added half a teaspoon each of ground cumin, dried coriander leaf, and ground ginger along with 1/4 teaspoon each of paprika, chilli powder and turmeric and let all this fry together for a couple of minutes.

I then added 1/2 cup of rice (about 100g) and 1 cup of water plus a bit more water and let this all simmer for a couple of minutes.

I then laid about 100g of the kippers on the top (I removed the skin first) and placed the casserole dish in a pre-heated oven at 180 degrees.  (You can continue this on the hob if you prefer)

When the rice had swollen to absorb most of the water, I broke up the kipper with a fork and mixed it in – it needed a little more water added too.  I also added about 1/2 cup of frozen peas and mixed them in.

I broke 2 eggs on top and placed the dish back in the oven.  After about 5 minutes the eggs had cooked enough so that the whites were set but the yolk were still runny.

I sprinkled some fresh chopped parsley over the top and served up.

Yum Yum (and I’m not a fish lover and had never had kippers before!!!)

This made a fairly generous portion for hubby and a small portion for me.

Hubby approved and will probably be requesting this again in not too distant future.

Here’s the list of ingredients (makes 2 “light” portions)

  • 1 tbls Oil
  • 1/2 Red onion
  • 1/2 tsp Ground cumin
  • 1/2 tsp Coriander leaf (dried)
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Paprika
  • 1/4 tsp Chilli Powder
  • 1/4 tsp Turmeric
  • 1/2 Cup Rice (approx 100g)
  • 1  Cup water (plus a bit more as required)
  • 100g Kippers
  • 1/2 cup frozen peas
  • 2 eggs
  • Chopped Parsley to garnish.