Making Zucchini, Chilli and Mint Pizza
Here’s the second recipe of the weekend. I guess you can say the house inhabitants ate very well today.
Zucchini, Chilli and Mint Pizza:
[ 2 large flatbreads or 4 small ones + olive oil + 2 zucchini + 1 garlic clove + 1 red chilli + Mozarella cheese + A handful of mint leaves]
If you can’t get your hands on some flatbreads, I’m also posting up a recipe for pizza dough below. Mind you, the calorie count will no longer be the same.
Pizza dough recipe: (Makes 4 medium sized-pizza base)
[225g flour + 1 tablespoon instant dry yeast + 2 tablespoon olive oil + 175ml warm water + 1 teaspoon sugar + a pinch of salt]
Put the flour, yeast and salt into a bowl and mix.
Dissolve the sugar and yeast into the water. Add the oil.
Mix the liquid into the flour. It might seem a bit wet but leave the dough for 15-30 minutes covered in a damp cloth.
Turn the dough into a floured surface and knead until smooth. Divide into 4. Roll out each piece of dough into a circle of desired thickness.
I used a skillet to grill them straightaway and make some flatbread, but you can always put it in the oven after you’ve put on the topping.
Cut the zucchini into ribbons using a potato peeler. Grate or crush the garlic and chop the chilli.
Toss the zucchini with the olive oil, garlic and chilli. Season well
Brush the flatbread or pizza base with olive oil. Pile on the zucchini and add the mozarella.
Grill until the cheese melts and the zucchini starts to wilt. Add a splash more olive oil and scatter the mint leaves on top.
Nutritional information (per pizza):
292 cals, protein 11g, carbohydrate 43.4g, fat 9.5g, saturated fat 1.3g, fibre 5.4g, salt 1.1g
Making Sticky Garlic Wings
Not exactly under 300 calories, but I believe that one deserves a break once in a while, especially after a really, really long day. This recipe is taken from Chef John’s Foodwishes.com.
I won’t give you the recipe here but I’ll put up a link to the video and the recipe on Chef John’s site.
Alterations that I did:
- Didn’t oven fry the chicken wings. I just shallow-fried it in 3 tablespoons of corn oil on medium-high heat.
- Omitted the ginger cause I didn’t have any on hand.
- Added a dash (2 tablespoons) of Tabasco sauce to the sauce instead of the sambal.
And as an added bonus, here’s the link done by CJ on how to eat your chicken wings.