Cottage Cheese Pizza Bowl

• 150 g Cottage cheese (2%) (5.3 oz)
• 40 g Tomato sauce (1.4 oz)
• 0.5 g Dried oregano (½ tsp)
• 0.4 g Garlic powder (⅛ tsp)
• 20 g Part-skim mozzarella, grated (0.7 oz)
• 40 g raw Mushrooms, sliced (1.4 oz raw)
• 10 g drained Black olives, sliced (0.4 oz drained)
• 3 g raw Fresh basil (2 tbsp chopped)

You'll need: Microwave-safe bowl, Spoon.

Method

1. Build the bowl

   Spoon the cottage cheese into the bowl. Stir the oregano and garlic powder into the tomato sauce and spread it over the cottage cheese. Scatter over the mozzarella, then add the mushrooms and olives.

   Drain any liquid from the cottage cheese first so the bowl isn't watery.

2. Microwave until bubbling

   Microwave for 1½–2 minutes, until the mozzarella has melted, the mushrooms are soft and the sauce is steaming hot.

   Cover with a plate to stop splatters; pull it off carefully, as it's hot.

3. Add basil and eat

   Tear the basil over the top and stir lightly. Eat it while hot.

   Add the basil after cooking so it stays bright.

Swaps

• Cottage cheese (2%) → Plain Greek yogurt, nonfatTangier and smoother, about 40 kcal fewer.
• Mushrooms, sliced → Diced bell pepperSweeter and crunchier, with the same calories.