• 2 thin and crispy pizza bases
  • 140 g tomato purée
  • 200 g mushrooms
  • 125 g mozzarella cheese ball
  • 70 g Danish salami
  • 1 tsp dried mixed herbs
  • 1 little gem lettuce
  • 1 cucumber portion
  • Black pepper to season


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Place the pizza bases on separate baking trays and divide the tomato purée between them, spreading it out evenly and to the rim of each base.

  2. 2

    Slice the mushrooms and tear the mozzarella cheese into pieces, then sprinkle over the pizza bases.

  3. 3

    Top with the Danish salami, sprinkle with dried mixed herbs and bake for 10-12 minutes. Serve with the gem lettuce leaves and sliced cucumber.


    Cook's tip: for a veggie alternative, swap the salami for roasted red and yellow peppers.

Nutritional Details

Each serving provides
  • Energy 1227kj 293kcal 15%
  • Fat 15.6g 22%
  • Saturates 6.7g 34%
  • Sugars 6.2g 7%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

20.8g carbohydrate 2.9g fibre 16.2g protein

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