1

Mist a large saucepan with calorie controlled cooking spray, cook the onion, carrot and celery for 8–10 minutes over a medium heat until golden brown. Add the garlic and cook for another minute, then add the dried mixed herbs, and the mince, and cook for 4–5 minutes. Stir in the balsamic vinegar and tomatoes, chilli and mustard powder. Half-fill the tomato tin with water, and add to the pan. Simmer for 12–14 minutes until the sauce has thickened.

2

Meanwhile preheat the oven to 220°C, fan 200°C, gas mark 7. To make the base, put the flours in a bowl and add the yeast. Pour in 250ml lukewarm water and mix for 1–2 minutes to a soft dough. Turn out onto a lightly floured surface. Roll out into two circles of approximately 22–24cm in size. Put the bases onto a baking tray that’s been misted with cooking spray.

3

Top the pizza bases with the sauce, then scatter over the mozzarella. Bake for 16–18 minutes, until the cheese is golden and the base is crisp. Sprinkle with the parsley, cut the pizza into slices and serve with the salad leaves, cherry tomatoes, cucumber and spring onions on the side.