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About this recipe: Sweet leeks, aromatic basil and savoury Parma ham combine with mozzarella cheese to make a sophisticated pizza-style topping for wholemeal muffins. For a crisp and refreshing contrast, serve with a simple salad of watercress sprigs and coarsely grated carrot tossed with extra virgin olive oil and lemon juice.
A, E, calcium, selenium, B1, B6, B12, C, folate, niacin, copper, iron, zinc
*Use 75 g (2 1/2 oz) lean cooked ham, cut into fine strips, instead of the Parma ham, and a handful of small watercress sprigs instead of the basil.
*For tomato and ham pizza muffins, replace the leeks with a mixture of 4 chopped ripe tomatoes, 8 chopped spring onions, 1—2 finely chopped garlic cloves and 1 tbsp chopped fresh oregano. Omit the basil. Top with the Parma ham and mozzarella cheese, and grill as in the main recipe. * Make bacon and pineapple pizza muffins. Grill 4 lean back bacon rashers for about 5 minutes, turning once, then roughly chop or snip into pieces with scissors. Spread 4 tsp tomato purée over the split muffins and top with a mixture of 4 chopped ripe tomatoes, 3 chopped spring onions and pepper to taste. Drain a can of pineapple rings in juice, about 220 g, and cut the rings in half — there are usually 4 rings in each can. Place a piece of pineapple on each muffin half, top with the bacon and dot with 100 g (3 1/2 oz) reduced-fat soft cheese, cut into small pieces. Cook under a hot grill for about 3 minutes or until the cheese has melted and is bubbling.
*Leeks provide vitamin E, which has powerful antioxidant properties.
*Mozzarella contains less fat than many other cheeses, but it is still rich in calcium, essential for healthy bones and teeth and proper clotting of the blood.