👩🍳 Method
1. Prepare the Lean Base
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Spray a small, single-serving, oven-safe frying pan or casserole dish with non-stick cooking spray.
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Place the pan over medium-high heat. Add the lean beef mince and break it up with a spoon, cooking until it is fully browned.
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Drain off any minimal excess fat.
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Add the chopped onion and garlic. Cook for about 3-4 minutes until the onion is softened.
2. Build the Sauce
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Stir in the tomato puree, oregano, and basil. Cook for 1 minute to allow the spices to bloom.
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Pour in the passata (or chopped tomatoes). Season well with salt and pepper.
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Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to reduce slightly and form a thick, hearty base.
3. Layer the Toppings
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Preheat your grill (broiler) to medium-high or preheat your oven to 200°C 180°C Fan / Gas Mark 6).
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Stir the diced bell pepper and mushrooms into the mince mixture.
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Remove the pan from the heat. Arrange the remaining toppings (lean deli meat) evenly over the mince and sauce.
4. The Finish
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Sprinkle the 40g low-fat mozzarella evenly over the top of the toppings.
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Place the pan or dish under the preheated grill for 3-5 minutes, or until the cheese is melted, bubbling, and golden brown. Watch closely to prevent burning!
5. Serve
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Carefully remove the hot dish. Garnish with fresh basil or parsley.
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Serve immediately with a large side salad or a portion of steamed vegetables for a complete, nutritious meal.