Instructions

INGREDIENTS:  (Serves 1)
1tsp Rapeseed Oil
½ Red Onion
1 Garlic Clove
½ Red Chilli
100g Chopped Tomatoes (1/4 of a can)
5 Chestnut Mushrooms
75g Mozzarella
5 Olives
1 Egg

 

RECIPE:
Pre heat oven to 200˚c.
Put the oil in a saucepan on a medium heat. Dice the onion and add to the pan. Cook until soft, then finely slice the garlic and add.
Chop the chilli and add to the pan alongside the tomatoes. Bring to a boil and reduce to a simmer. Cook until the sauce thickens, about 15mins.
Meanwhile slice the ‘face’ off the mushrooms. Leave the top to one side and dice up the stalk and add to the pan.
Place a wholemeal wrap on a pizza baking tray, spoon over tomato mix and spread to the edge.
Finely slice the mushroom heads and scatter over. Slice the mozzarella into 5 slices and place on top of the mushrooms. De-stone the olives and add to pizza. Finally crack an egg over the top and cook for 10-15mins.

 

MACROS:
Calories = 515kcal
Protein = 29.8g
Fat = 31g (Saturated fat = 14g)
Carbohydrates = 27.9g (Sugars = 8.7g)

 

TTH x

WP_20151008_12_45_05_Pro

WP_20151008_12_45_49_Pro

WP_20151008_12_50_26_Pro

WP_20151008_12_51_09_Pro

WP_20151008_12_53_54_Pro

WP_20151008_12_59_07_Pro

WP_20151008_13_00_04_Pro

WP_20151008_13_02_25_Pro

WP_20151008_13_03_35_Pro

WP_20151008_13_05_18_Pro

WP_20151008_13_16_54_Pro

WP_20151008_13_17_45_Pro

WP_20151008_13_20_27_Pro