396 calories per serving
Takes 10 minutes to prepare, 45 minutes to cook
23 cm (9 inch) ready-made thin and crispy pizza base
For the topping
3 red onions, each cut into 6 wedges
Calorie controlled cooking spray
4 tablespoons balsamic vinegar
3 or 4 bushy fresh thyme sprigs, plus extra to garnish
400 g can chopped tomatoes
1 garlic clove, crushed
75 g (2¾ oz) reduced fat feta cheese, crumbled
Salt and freshly ground black pepper
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spread the onion wedges evenly over the base of a large non stick roasting tin. Spray with the cooking spray and drizzle over the balsamic vinegar and 5 tablespoons of water. Scatter over the thyme sprigs and transfer to the oven. Roast for 30 minutes, stirring once or twice, until the onions are tender and the balsamic vinegar and water have been reduced to a sticky coating.
2. Meanwhile, put the tomatoes and garlic in a saucepan and bring to the boil. Season and simmer for 20–25 minutes until thickened.
3. Warm a non stick baking tray in the oven for 2–3 minutes. Remove and spray with the cooking spray. Put the pizza base on the tray and spread over the tomato sauce. Top with the roasted onions (discarding the thyme sprigs) and scatter over the feta cheese. Bake for 12–15 minutes until the pizza base and cheese are golden. Serve immediately, scattered with a little extra fresh thyme.