One of my most popular and early recipes for post-op bariatric eating in my first cookery book ‘Return to Slender’ (see details here) had a recipe for pizza using a low-carb or wholemeal tortilla as its base. Since then I have flirted with bases made with cauliflower, a cheesy mixture, bean protein and more … but still I come back to this basic. Why? Well it’s the one that seems to pass both the pizza and the WLS taste and toleration test.
I haven’t come across many post-op patients who haven’t been able to tolerate this base (and it seems just about the right size and quantity once the very early post-op stages have been progressed through); it’s on the table in double-quick time (certainly faster than any dial-away take-away); and is so easy to assemble from easy to store and regularly found storecupboard and refrigerator staples. It’s also endlessly versatile and no one need ever be the same as the next.
This variation has been inspired by some shallots which were attractively priced at the market and some leftover cherry tomatoes that were just becoming a little too soft for a salad. The mascarpone lifts it to the luxury class!
SHALLOT, CHERRY TOMATO AND MASCARPONE PIZZA
8-12 shallots (depending upon size), peeled and halved
2 tsp olive oil
1 low-carb or wholemeal tortilla
100 g/4 oz reduced-fat mascarpone cheese
8 cherry tomatoes, halved
1 tbsp grated low-fat hard cheese
salt and freshly ground black pepper
rocket leaves to serve (optional)
- Preheat the oven to 190 C/375 F/gas mark 5. Lightly grease a baking tray or line with non-stick bake-o-glide. Place the tortilla on top.
- Meanwhile, place the shallots in a pan with the oil and cook gently until softened and beginning to brown, about 10-15 minutes. Allow to cool slightly.
- Spread the tortilla with the mascarpone cheese then top with the shallots, tomatoes, grated cheese and salt and pepper to taste.
- Bake for 10-15 minutes until golden and melting. Serve cut into wedges sprinkled with rocket leaves if liked.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 340
Recipe adapted and image courtesy of www.ukshallot.com