This family-sized Slimming World’s ham and Portobello mushroom ring pizza is a healthy alternative to your usual Saturday night takeaway. It takes under an hour to make the pizza dough and sauce from scratch, prepare the toppings and cook. Garnish with fresh rocket leaves and enjoy
125g strong bread flour
1 x 7g sachet instant active yeast
1 tsp salt
4 shallots, finely chopped
3 garlic cloves, crushed
2 tsp dried oregano
400g can chopped tomatoes
4 tbsp tomato puree
Small handful of finely chopped fresh basil
Salt and freshly ground black pepper
75g Portobello mushrooms, sliced, halved or quartered
100g lean ham, visible fat removed, cut into bite-sized pieces
Small handful of roughly chopped fresh oregano
Large handful of rocket leaves

Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour, turn out the dough and knead for 5 minutes until smooth. Cover until you’re ready to roll it out.
Put the shallots, garlic, oregano, chopped tomatoes, tomato puree and most of the basil into a saucepan. Cook over a medium-low heat for 25 minutes, until you have a thick, spreadable sauce. Season well, then scatter over a little more basil.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
On a very lightly floured surface, use a rolling pin to roll out the dough (we’ve used ring-shaped pizza).
Slide it onto a preheated baking sheet, lined with non-stick baking parchment, and spread with the tomato sauce.
Arrange the mushrooms and ham over the top of the pizza, scatter with the oregano and bake for 15-20 minutes, or until the mushrooms are tender and the base is golden.
Fill the middle with rocket leaves and serve hot.
Credit: Recipe taken from Slimming World’s Fakeaways book, which is available in all Slimming World groups priced £4.95/€7.95. For more delicious recipes or to find your nearest Slimming World group visit or call 0844 897 8000. Photo: Slimming World’s Fakeaways/Gareth Morgans.
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