Tortilla pizza with tomatoes, pecorina cheese and rocket

Chef: Lorraine Pascale

Prep: 10 mins

Cook: 10 mins

Tortilla pizza with tomatoes, pecorina cheese and rocket

When I fancy making a cheat's pizza, then these tasty tortilla pizza bites do just the trick.

Spray oil

4 x 19cm wholemeal or white soft flour or corn tortillas

1 small garlic clove, peeled and halved

400g tin of chopped tomatoes

1/2 - 1/4 tsp chilli flakes (optional)

125g pecorino cheese (or a mature Cheddar), coarsely grated

285g jar roasted red and yellow peppers, drained (to give about 175g peppers)

70g bag of rocket

Small handful of fresh basil leaves (optional)

2-3 tsp balsamic vinegar (optional)

2-3 tsp extra virgin olive oil (optional)

Flaked sea salt and freshly ground black pepper

Preheat the oven to 240°C / 450°F / Gas Mark 8. Spray a bit of oil on two large baking sheets and place two tortillas down on each of them.

Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas. This gives the pizzas a little extra splash of flavour.

Divide the chopped tomatoes evenly among the four tortillas, spreading them out but leaving a 1.5cm border.

Scatter over the chilli, if using, and divide the cheese and peppers evenly over the tops also.

Pop both trays into the oven to bake for about 4-6 minutes until the cheese has melted and the tortillas become crisp and golden on their edges.

Swp the trays around on the shelves halfway through for even cooking.

Remove them from the oven and slide one onto each serving plate. Top with the ocket and basil, if using.

Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Cheese, Vegetables, Wraps/Tortillas

Recipe Type
Dinner, Healthy, Kids Food, Quick Meals

Level of Difficulty
Easy

Tortilla pizza with tomatoes, pecorina cheese and rocket

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