Foods Matter, January 2008 - Our old friend, American chef Dick Mieli was visiting when we had our pizza tasting so we asked him to invent some new pizza toppings for us - and very tasty they turned out to be. What is more, they are all dairy free. However if you are a soya ‘cheese’ enthusiast, feel free to add some "mozzarella" to the Puttanesca (under the olives) or to the mushroom and artichoke - although we think that the sardine and onion is really better without. The Puttanesca can be made in bulk and stored in the fridge or freezer, and the onions for the sardine and onions pizza can certainly be cooked a day in advance if need be ...

‘SORT OF’ PUTTANESCA
Wheat, gluten, corn, soya, dairy & nut free
Since not everyone is as anchovy mad as we are, anchovy haters could substitute salami for the anchovy in this topping.

2 tbsp olive oil
4 large cloves garlic, peeled and crushed
2 x 14oz tins plum tomatoes, roughly mashed
leaves from 1 large sprig fresh rosemary or 2 tsp dried
24-30 stuffed green olives, halved or sliced
6 large anchovies, chopped finely or 6 slices spicy salami (check ingredients) cut into small matchsticks
sea salt and freshly ground black pepper

Heat the oil in a heavy, deep pan and gently fry the garlic for a few minutes. Add the tomatoes, rosemary, half the olives and the anchovies or salami.
Bring to the boil then reduce the heat and simmer, uncovered, for 30-35 minutes - the tomatoes need to reduce to a thick sauce. Season to taste.
When ready to cook, spread over the pizza base, scatter the remaining olives over the top and bake for 15 minutes in a hot oven.

SERVES 6 - PER PORTION
83cals - 2.6g protein
6.5g total fat - 1g sat / 4.5g mono / 0.5g poly
4g carbohydrate of which 3.5g sugar
1.2g fibre - 366mg sodium / 0.9g salt
28mg calcium
GOOD SOURCE OF: Vitamin B6

ONIONS AND SARDINES
Wheat, gluten, corn, soya, dairy, nightshade & nut free
We have allowed for a thick layer of onions under the sardines; if you are less of an onion freak, reduce to three large onions.

3 tbsp olive oil
4 large or 8 medium onions, peeled and sliced thinly
6 sardines tinned in olive oil (11/2 x 4oz tins)
juice 1 small lemon
sea salt and freshly ground black pepper

Heat the oil in a wide pan and add the onions. Cook gently for 5 minutes uncovered then cover the pan and sweat for 25-30 minutes or until the onions are quite soft and slightly caramelised.
To cook spread the onions over the pizza base. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper.
Bake for 15 minutes in a hot oven.

SERVES 6 - PER PORTION
163cals - 9g protein
11g total fat - 1.7g sat / 1g mono / 0.3g poly
13g carbohydrate of which 5.3g sugar
1.8g fibre - 139mg sodium / 0.33g salt
183mg calcium
GOOD SOURCE OF: Vitamin B6, B12 & calcium

MUSHROOMS AND ARTICHOKE HEARTS
Wheat, gluten, corn, soya, dairy, nightshade & nut free; vegan
The lemon juice is not essential - just adds a little bite!

2 tbsp olive oil
150g chestnut or button mushrooms, wiped and sliced
6-8 tinned artichoke hearts, drained and quartered
juice 1 small lemon (optional)
sea salt and freshly ground black pepper

Heat the oil in a heavy, deep pan and briskly fry the mushrooms for 3-5 minutes or until the juices run. Spoon them over the pizza base.
Arrange the artichoke heart quarters over the top, squeeze over the lemon juice if you are using it and season generously with sea salt and freshly ground black pepper.
Bake for 15 minutes in a hot oven.

SERVES 6 - PER PORTION
55cals - 2g protein
5g total fat - 0.5g sat / 2.7g mono / 0.4g poly
3.5g carbohydrate of which 0.8g sugar
1.6g fibre - 1mg sodium / 0.003g salt
2mg calcium

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