Tuesday, 7 April 2015

Tortilla Wrap Based Pizza





Pizza is taken rather seriously in our house - what with a wood burning pizza oven in the garden and all that,....... but - and I hate to admit this - I can't light it and I don't know how to run it and I don't see the point in me learning just so I can cook a pizza for one when Andrew isn't around...... and let's face it, when Andrew is around and there is a point in lighting it ...... he's at home so he can do it!!

So, when Andrew isn't around and I want Pizza what do I do?

I'm not mad keen on shop bought and also there too big for one, and if I can't be bothered to light the pizza oven then obviously I'm not going to be bothered to make the dough for the pizza base for one either....... so....... I use a tortilla wrap.

I love thin and crispy pizza so a tortilla wrap is perfect and I usually have a couple of packets in the freezer. So it's easy just to pull one out, pop it in the oven to dry a little and then throw on the toppings of your choice.

The ones I make are very simple with the ingredients a combination of store cupboard and fridge staples so it's a very easy, cheap and also a healthier choice seeing as there are a lot less calories in a tortilla than a full blown dough base.

Here's my average midweek recipe..... serves 1

1 tortilla wrap - large size
2 tablespoons tomato paste
1-2 teaspoons pesto
1 red chilli - sliced (de-seed if you want less heat)
a handful sun blush tomatoes
a handful olives - stoned
1 ball mozzarella - I usually only use about half each time but up to you!
about 1 heaped tablespoon grated strong cheddar

Handful of rocket
drizzle of good olive oil.

Pre-heat oven to 200C/Gas 6

Place your tortilla wrap on a baking tray and pop in the oven for a few minutes just to dry it out so it doesn't go soggy when you put your toppings on.

Remove from the oven and spread on your tomato paste followed by the pesto. Ripe your mozzarella into large tears and lay over the pizza, followed by your olives, chilli and sun blush tomatoes. Finish with a sprinkle of cheddar and then pop in the oven for about 10 minutes - until the cheese has melted and the base has crisped.

Remove from the oven and sprinkle over your rocket leaves followed by a drizzle of olive oil.

Perfect - a quick and easy pizza for one!


Here are a few other topping suggestions .......

Salami, ham or crispy bacon cut or torn into bite size pieces. Mushrooms, spring onions, courgettes or peppers slice and placed onto of the cheese. Tinned pineapple is good with ham and large chunks of feta go well with artichoke hearts. Red onion cut in rings and obviously, fresh herbs such as basil, oregano and marjoram. I also like goat cheese cut into rings with pine nuts sprinkled on top.

There are loads of combinations so really anything goes.......

Have a great day
Love Lizx

 tortilla wrap