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Pizza

Easy Tortilla Pizza

What a brilliant idea – baking tortillas to use as pizza bases. A quick and easy supper on the table in less than half an hour. Result.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Calories Per Serving
440
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 2
    Large corn or wheat tortillas
  • 180g tin
    Chopped tomatoes
  • 1 tbsp
    Tomato purée
  • 1 tbsp
    Dried oregano
  • 1
    Garlic clove, grated
  • -
    Salt and freshly ground black pepper

  • For the Topping

  • 2
    Mushrooms, thinly sliced
  • 2
    Small courgettes, very thinly sliced
  • 3
    Salted anchovies, finely chopped
  • 2 tsp
    Baby capers
  • 6
    Sun-dried tomatoes, halved
  • 3
    Slices Parma ham (45g in total), roughly torn
  • 4
    Slices reduced-fat salami (20g in total), halved
  • 100g
    Half-fat mozzarella, grated
  • 10g
    Parmesan, freshly grated

  • To Serve

  • Small handful
    Basil leaves
  • Small handful
    Rocket

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3½.
  2. Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200°C/180°C Fan/Gas 6.
  3. Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan.
  4. Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve