Quick tortilla pizzas

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put 4 tortillas on a large baking sheet, scatter the mozzarella over and some of the pepperonata and cook for 5-7 minutes until turning golden at the edges and the cheese is melting. Top with some rocket and drizzle with a little oil from the jar. Cut into wedges and serve.

Per serving

534 kcalories, protein 21.9g, carbohydrate 70.7g, fat 20.1 g, saturated fat 8.1g, fibre 3.6g, salt 2.09 g

Latest comments and suggestions

• Pewtersfood

  13 March 2008

  Pewtersfood rated and commented on this recipe

  

  What a fabulous idea.Wholemeal tortilla (watch that 7 minutes) - added a smear of tomato puree , a few cherry toms , v thinly sliced red onion , sliced field mushrooms , roasted skinned peppers but next time two balls of cheese ! Then I can make 8 for two !

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• Hannah10

  10 April 2008

  Hannah10 rated and commented on this recipe

  

  I wasn't sure about using such a thin base, but it works really well and tastes lovely! You definitely need to keep a close eye on it to stop the edges getting too crispy though. I used tomato puree, cherry tomatoes, half a courgette, some mozzarella and basil.

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• Keira_x3

  16 July 2008

  Keira_x3 commented on this recipe

  I really enjoyed making and eating these - they were so easy to make and they taste lovely! I changed the ingredients a bit; i used tomato puree, mature cheddar, mushrooms, red peppers and rocket. They were gorgeous, but because i have a fan oven, i had to keep a really close eye on them, but cooking them from frozen is a good way to stop them burning if you are in the same boat as me. You just need to heat them up in the oven a few seconds before you put the puree and cheese on.

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• JIMBO

  01 August 2008

  JIMBO commented on this recipe

  fantastically simple yet delicious. We used a lovely bruscetta sauce (from Tesco) for the topping, with ham, mozzarella, grilled cherry tomatoes and rocket salad, with parmesan on top. Very quick and will definately have again with different varieties of toppings.

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• JIMBO

  01 August 2008

  JIMBO rated this recipe

  

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• flying scotswoman

  06 August 2008

  flying scotswoman commented on this recipe

  Loved this ! Much lighter than a normal pizza.. added some sundried tomato puree to the base, cherry tomatoes, basil, mozzarella and cheddar.. also tried folding it over Calzone style before putting it in the oven, kept the cheese all gooey inside.

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• suzywoosey

  14 August 2008

  suzywoosey rated and commented on this recipe

  

  I was disappointed after all the rave reviews. I wouldn't go out my way to make again.

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• blulou

  23 August 2008

  blulou rated and commented on this recipe

  

  Great idea if, like me, you prefer your pizza base the thinnest, crispest italian type. Everything else I've tried including baking my own never quite hits the mark. I used Discovery tortillas as I generally find them a bit too thick for wraps but they worked fine for this. Other than that I used my quick tomato sauce and toppings as I would on any other base. 5-6 mins in my fan oven was about perfect and incredibly quick so great for when you've got limited time.

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• CloClo

  15 February 2009

  CloClo commented on this recipe

  You could try sandwiching some grated cheese, or garlic butter, between two tortillas, for a thicker base.

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• fiona

  04 September 2009

  fiona commented on this recipe

  these are really lovely and i have made them several times with various toppings, cheese and bacon, cheese and peppers etc etc!

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Ingredients

• 4 flour tortillas
• 1 ball mozzarella , sliced
• 50g rocket
• 1 jar of pepperonata , Sacla do a good one, or use about 150g marinated roasted peppers

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 4 flour tortillas
• 1 ball mozzarella , sliced
• 50g rocket
• 1 jar of pepperonata , Sacla do a good one, or use about 150g marinated roasted peppers

Per serving

534 kcalories, protein 21.9g, carbohydrate 70.7g, fat 20.1 g, saturated fat 8.1g, fibre 3.6g, salt 2.09 g

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