We’ve been enjoying more than our fair share of pizza at our house courtesy of our red bench-top pizza oven. Even on 5-2 fast days, thanks to Melanie, one of my very generous followers, who has shared her recipes for  fast day pizza. Using a simple barley wrap  for a pizza base and  perfect, as she puts it, “… for desperate fasting days when you really really want something that feels comforting and filling and are at risk of breaking the fast too early.” You can access Melanie’s original recipe ideas by scrolling to the comments section of my original post extolling the virtues of my shiny new toy; Pizzeria At Home. Benchtop Pizza Oven Pizza With Prosciutto, Rocket and Cherry Bocconcini.

Naturally, I thought that using delicious and nutritious barley wraps as a pizza base was such a good idea, it deserved a post all of its very own. Each barley wrap consists of just 104 calories, and crisps up beautifully in the oven. Here’s my version. A whole pizza for just 290 calories. Loaded with a variety of toppings, including ham and cheese. Thanks Melanie for a quick and easy but utterly delicious fast day fix.

Melanie’s Barley Wrap Pizza
One 20cm round pizza 290 calories

1 barley wrap (104 calories)
1 tablespoon passata sauce (6 calories)
1 small brown mushroom cap, sliced (5 calories)
1/8 capsicum, sliced (8 calories)
2 thin slices (45g) ham (68 calories)
1/2 small tomato, sliced (22 calories)
3 x 10g cherry bocconcini balls, halved (76 calories)
1 tablespoon chopped parsley (1 calorie)

PREHEAT stone pizza oven to 300C, about 3 -5 minutes.
MEANWHILE assemble your pizza.
SPREAD the passata sauce over the barley wrap. This is the base of your pizza.
SCATTER over  mushroom, capsicum, ham, tomato and bocconcini cheese, making sure they are nice and evenly distributed.
SLIDE pizza paddles under the base, lift the lid of the oven  and carefully slide the pizza onto the hot stone.
CLOSE the lid, adjust the heat setting according to the manufacturer’s instructions and bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots. This will take about 5 minutes.
SLIDE metal paddles under the pizza to remove from the oven.
SCATTER fresh parsley over the cooked pizza. Slice and serve.