Pizza Power Meals

Nope, we’re not kid­ding. Pizza and power: this is­sue just keeps on giv­ing, doesn’t it?

Runner's World (UK) - - In This Issue -

WHEN YOU VEN­TURE BE­YOND THE BA­SIC CHEESE- AND- SAUCE COMBO, pizza can be a sneaky (and still de­li­cious) way to get all five food groups on to your plate. First, the base: split a 450g ball of pizza dough into quar­ters and leave at room tem­per­a­ture for 20-30 mins. Heat a pizza stone or bak­ing tray in the oven at 230C. With your fin­gers, stretch the dough balls into 20cm rounds. If they shrink, cover with a tea towel, rest for 10 mins more and stretch again. Place on a bak­ing-pa­per-lined chopping board and add top­pings.

Trans­fer the piz­zas – with the pa­per – to the pizza stone or tray and bake in the oven (the pa­per will darken but won’t burn). Each recipe makes 4 piz­zas-for- one.

1 / CLAMS AND KALE Clams are packed with in­flam­ma­tion-tam­ing omega-3 fatty acids and blood-boost­ing iron.

In a pan over a medium heat, add 1 tbsp olive oil and 1 minced gar­lic clove. Tip in ½ small bunch stemmed and chopped kale and 60ml bot­tled clam juice (£ 4.25 for 236ml, mel­buryan­dap­ple­ton.co.uk). Cook, stir­ring, un­til kale is wilted (about 5 mins). Add 75g chopped clams, 2 tbsp lemon juice and 1 tbsp white wine, and cook for another 5 mins. Di­vide the mix­ture be­tween the pizza bases, then bake for 5 mins. Sprin­kle 35g grated Parme­san cheese over the piz­zas and re­turn to the oven. Bake un­til the crust is golden (roughly 5-7 mins more).

2 / SWEET­CORN, CRÈME FRAICHE AND HAM Some brands of creme fraiche have pro­bi­otics to sup­port di­ges­tion.

Spread 100g crème fraiche over the pizza bases, then tear bite-size pieces of fresh moz­zarella from a 150g ball and scat­ter on top. Cut 4 slices of ham into strips and add to each pizza along with corn ker­nels from 1 cob. Bake un­til the crust is golden (about 12 mins).

3 / CANNELLINI BEAN, PANCETTA AND ROCKET Cannellini beans are high in mus­cle-build­ing pro­tein and di­ges­tion-aid­ing fi­bre.

In a pan, cook 85g pancetta (cut into thin strips) in 2 tbsp olive oil un­til crisp; trans­fer to a plate. Add 1 minced gar­lic clove and ½ tsp chopped fresh rose­mary to the pan, stir­ring un­til fra­grant. Stir in 425g drained and rinsed cannellini beans, and mash. Mix in the pancetta. Driz­zle olive oil over the pizza bases and spread bean mix­ture evenly on top. Top with 115g thinly sliced Gruyère cheese and bake un­til the crust is golden (about 12 mins). Top with fresh baby rocket be­fore serv­ing.

4 / PEAR, PECORINO AND WAL­NUTS While high in salt, pecorino cheese con­tains con­ju­gated linoleic acid, an omega-6 fatty acid that pre­serves mus­cle tis­sue.

Top the piz­zas with 1 thinly sliced pear, 115g shaved pecorino cheese and 30g chopped wal­nuts. Sea­son with 1 tsp chopped fresh rose­mary leaves, a pinch of salt and a driz­zle of ex­tra-vir­gin olive oil. Bake un­til the crust is golden (about 12 mins).

5 / ROASTED BEETROOT, FEN­NEL AND CIT­RUS Beetroot is a good source of potas­sium, which aids mus­cle func­tion.

Slice 3 beetroot (any va­ri­ety), 1 bulb fen­nel and 2 peeled blood or­anges, and place in a roast­ing tin. Toss with a lit­tle ex­travir­gin olive oil and roast at 220C un­til ten­der (about 25 mins). In­crease heat to 230C. Di­vide veg be­tween the piz­zas, top with 170g crum­bled feta cheese and bake un­til the crust is golden (about 12 mins).

6 / RI­COTTA, ANCHOVY, EGG AND KALE Sneak in these omega 3and pro­tein-rich fish by adding them to your pizza.

Heat 3 or 4 anchovy fil­lets in a pan with 1 tbsp olive oil, break­ing up with a spoon un­til melted into the oil. Add 1 sliced gar­lic clove and 1 bunch stemmed and sliced kale; stir un­til kale is wilted (5 mins). Bake pizza bases for 4 mins. Scat­ter over 125g ri­cotta, top with the kale mix­ture and sprin­kle over 50g shaved Parme­san. Bake un­til crust is just golden (about 5 mins more). Crack an egg into the cen­tre of each pizza and re­turn to oven un­til the whites are cooked through (about 5 mins).

These piz­zas-for- one range from 350- 610 kcals (ver­sus a po­ten­tial 300+ kcals per slice for your dodgier take­outs). Pair with a side salad for a full, nutri­tious and vir­tu­ous meal.

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