- 4 wholemeal, plain flour or corn tortillas
- 1 small garlic clove, halved
- 400g tin chopped tomatoes
- ¼-½ tsp chilli flakes (optional)
- 125g Mozzarella cheese
- 280g roasted red and yellow peppers, drained
- 70g rocket
- Small handful fresh basil leaves
- 2-3 tsp balsamic vinegar
- 2-3 tsp extra virgin olive oil
- Herbs to taste (Oregano or Italien herbs)
- Flaked sea salt and freshly ground black pepper
These pizzas are great alternatives to a classic favourite. (Unless you don’t like pizza that is!) The best part is that once you have mastered the basic margarita style recipe, you can then play around with your own toppings and flavourings!
Turn the oven on to about 240°C/220°C Fan/Gas 8. Make sure two shelves are in place.
Spray some oil on two large baking trays and put two tortillas on each. 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 pizza extra flavour.
Divide the chopped tomatoes evenly between the 4 tortillas and using the back of a spoon, spread them around leaving a 2cm gap for the crust around the edges.
Once you feel satisfied with your base, now is the time to scatter the chillies and herbs – if you’re using them.
Divide the cheese and peppers evenly over the top too and remember – you can always add another ingredient if you feel peppers on pizza isn’t your thing!
Pop both trays into the oven to bake for about 8-10 minutes, or until the cheese has melted and the tortillas are crisp and golden-brown on their edges.
**Swap the trays around on the shelves halfway through for even cooking.
Remove the tortillas from the oven and slide them onto serving plates.
Top with the rocket and basil. Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil.