Arrabiata pizza with mozzarella & oregano
Calorie controlled cooking spray
½ small, finely chopped
1 clove(s), crushed
Chilli, Green or Red
2 individual, 1 red, deseeded and finely chopped, plus extra slices to serve & 1 green, sliced to serve
1 tablespoons, level, plus extra to scatter
WW White Wraps
125 g, thinly sliced
1 medium, thinly sliced
60 g, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and put 2 large baking sheets in the oven to heat up.
- Mist a heavy-bottomed pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft. Add the garlic and chilli and cook for another minute. Add the passata and half the oregano, then simmer over a medium-low heat for 15 minutes until thickened. Season to taste.
- Put the wraps onto the hot baking sheets, then spread them with the sauce, leaving a 2cm border. Top with the mozzarella and pepper and remaining oregano, then bake for 15 minutes until crisp and the mozzarella has melted.
- Top each pizza with the rocket and red and green chilli slices, then serve.