Easy tortilla pizza with Parma ham
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
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.
Each serving provides 440 kcal, 28g protein, 41g carbohydrates (of which 9g sugars), 19.5g fat (of which 7g saturates), 8g fibre and 3.4g salt.
Ingredients
- 2 large corn or wheat tortillas
- 180g/6oz tinned chopped tomatoes
- 1 tbsp tomato purée
- 2 sprigs oregano, leaves picked, finely chopped
- 1 garlic clove, grated
- sea salt and freshly ground black pepper
For the topping
- 2 mushrooms, thinly sliced
- 2 small courgettes, very thinly sliced
- 30g/1oz pitted black olives, halved
- 3 salted anchovies, finely chopped
- 2 tsp baby capers
- 6 sun-blushed tomatoes, halved
- 3 slices Parma ham (45g/1½oz in total), roughly torn
- 4 slices reduced-fat salami (20g/¾oz in total), halved
- 100g/3½oz half-fat mozzarella, grated
- 10g/⅓oz Parmesan, freshly grated
- small handful basil leaves, to serve
- small handful rocket, to serve
Method
Preheat the oven to 170C/150C Fan/Gas 3½.
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 200C/180C Fan/Gas 6.
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/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan.
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.
