For years me and my sister have made these super easy tortilla pizzas. Realising using one wrap is just too thin, we doubled them up, sticking together with a little egg wash. For the topping, we grabbed a jar of pizza/pasta sauce and smothered it over the top, finishing with tonnes of cheese and whatever else we could find in the fridge. Since then, we have grown a little older and little more “wiser”… Turning this once cheesy indulgent snack into a healthy, decent meal!
The most important thing to know about these pizzas, is that they are incredibly easy to assemble. Using the wholemeal tortilla’s also makes them a lot healthier than your average pizza base and it’s fun to choose the toppings. Plus, it’s far closer to the real thing than pitta bread pizza, I promise! What I have gone for is a meat free pizza with a mix of goats cheese and mozzarella, topped off with some asparagus, artichoke and mushroom. You can make your own pizza/pasta sauce or buy one ready made from the shop. I made my own super healthy tomato sauce which I am going to put on the blog in the near future, but for now a jar is fine!
Ingredients for 1 pizza (you can use as much or as little of each topping you want. My advice is that little of each is plenty. Do not overload!)
- 2 wholemeal tortilla wraps
- artichokes (roughly chopped)
- asparagus (sliced into thin strips using a potato peeler, then soaked in equal parts of olive oil and lemon juice)
- handful of mushrooms (sliced)
- tomato sauce
- goats cheese (a small wheel that you can cut into round slices)
- Preheat the oven to gas mark 6/200°C/400°F.
- Whisk an egg and then spread a thin layer on the first tortilla, coating the whole base. Then stick the other tortilla on top, matching them up as close as possible.
- Add your pizza sauce and any toppings. If you want to recreate mine then use a potato peeler to slice the asparagus into thin strips and soak in equal parts of extra virgin olive oil and lemon juice with a little salt and pepper. Chop up some artichokes with some thinly sliced mushrooms. Add 3 to 4 slices of goats cheese and tear apart some mozzarella to scatter equally.
- Put in the oven for around 8-10 minutes on a tray lined with grease proof paper to stop any sticking.