First invented in Naples – Italy the dish has become popular in almost many parts of the world. However, it doesn’t exactly qualify as being healthy. Pizza can be high in salt, fat and calories. There are concerns about negative health effects. But there seems to be fullstop to these issue.
Scots Scientists have come up with an award winning receipe that’s as nutritious as it is delicious. The pizzas were created by Mike Lean, of Glasgow University, and businessman Donnie Maclean. The duo claims that their pizzas contain 30 per cent of an adult’s guideline daily amount of vitamins and minerals.
They also have a third of the recommended amount of calories, protein and carbohydrate.
Professor Lean had been hoping to get nutritionally balanced meals into shops for years.
He said: “Supermarkets had never shown any interest up till now but I met Donnie a year ago and he had the idea for a pizza which I had never thought about, and what a good idea that turned out to be.”
“We did a public tasting with 100 children and adults, and more than 80 per cent said they liked it at least as much or better than their usual pizzas.”
“All the nutrients are there in the right amount. We’ve been a bit clever with the recipe but it hasn’t altered the taste and the texture. It’s a lovely pizza.”
“In principle, if you really went mad then you could eat three pizzas a day and you could fly to Mars and back on it.”
The company have already struck deals to sell in two national supermarket chains and they hope to have them on shelves in September.
Eat Balance founder Donnie, who has been backed by former Celtic director Sir Willie Haughey’s Entrepreneurial Spark initiative, called it a “labour of love”.
He added: “Everyone knows they should eat a balanced diet but it’s not that easy to find that balance, so I wanted to make it as convenient as possible.
“What could be more convenient than a pizza?”
It recently won Best New Idea award at the Food and Drink Expo 2012.
Donnie said he has big plans to expand the range of healthy fast foods.
He said: “The next one for us is a curry which we’ll be working on towards the end of the year.”
“The range will be along the lines of reinventing people’s favourite foods with that balance, and there’s a lot of scope.”
“We’re also looking to do it with a fish supper.”
Image Credit: Robert