BLACKBERRY, RICOTTA & ROCKET PIZZA

PREP + COOK TIME 55 MINUTES SERVES 4 (MAKES 2)

2 cups (240g) almond meal,

toasted (see tips)

¼ teaspoon baking powder

2 eggs, beaten lightly

⅓ cup (80ml) extra virgin olive oil 1 clove garlic, crushed

1 tablespoon dried spaghetti herbs

(see tips)

1 large onion (200g), sliced thinly 1 cup (240g) reduced-fat ricotta

(see tips)

120g mozzarella, cut into 5mm slices 200g blackberries (see tips)

60g rocket 1 Preheat oven to 200°C/180°C fan. Line two 25cm round pizza trays with baking paper.

2 Combine almond meal and baking powder in a large bowl. Make a well in the centre; add egg, 2 tablespoons of the oil, garlic and herbs. Mix to form a soft, sticky dough.

3 Divide the dough in half. Shape each half into a disc. Using damp hands, gently press out dough to fit trays. Drizzle with 1 tablespoon oil; season. Bake in the hottest part of the oven for 15 minutes or until lightly golden. Cool.

4 Meanwhile, heat remaining oil in a small non-stick frying pan over medium-high heat. Cook onion, stirring, for 2 minutes or until soft. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until golden and caramelised.

5 Increase oven to 220°C/200°C fan. Spread pizza bases with ricotta and sprinkle with caramelised onion. Top with mozzarella; season.

6 Bake pizza for a further 10 minutes or until cheese melts. Serve pizza immediately, topped with blackberries and rocket.

Per serve: 65g total fat (11g saturated fat); 3154kJ (754 cal); 10g carbohydrate; 28g protein; 10g fibre