In this recipe the flour tortilla wrap is used to make a pizza base - it’s super quick and easy and makes a really light and crispy pizza which doesn’t require you to make any dough. (It’s also a perfect way to use up the left over tortillas we often have in the cupboard from making quesadillas) I made mini individual pizzas by cutting rounds from the wrap but you could also make larger ones using the whole wrap or slices of the wrap (though you need to make sure you don’t put too much topping on larger pizzas as they might go a bit soggy). I also added extra vegetables and sun-dried tomatoes to the pasta sauce, but this is optional. Ingredients... - tortilla wraps (I used flour wraps, but corn etc would also work) - chopped tomatoes (tinned) - tomato purée - sun-dried tomatoes, chopped - carrot, finely grated and squeezed - courgette, finely grated and squeezed - dried oregano - cheese, grated To make... - use a cookie cutter to cut circles from the tortilla wrap - place the tortilla bases on a lightly oiled baking tray (I used a shallow muffin tin, but this isn’t required) - mix together some chopped tomatoes, tomato purée, sundried tomatoes, carrot, courgette and oregano to make a thick pizza sauce - place a little of the sauce on each tortilla base and top with cheese - bake in the oven at 180’C for approx 15 mins until the base is crisp and the cheese melted Leave to cool slightly. Serve fresh, refrigerate or freeze, heating through to crisp up again before serving. Enjoy x Top tip: don’t waste the left over scraps of tortilla. Brush the pieces with a little oil (plus maybe some herbs, spices or cheese) and pop in the oven for 5 minutes to make your own crunchy healthy low-salt nachos for snacking on!
