Veg tortilla pizza

Cooking time of 30 minutes – Serves 2

Nutritional Information

• 380 Kcal
• 19g Fat
• 9.7g Saturates
• 31g Carbohydrates
• 5.8g Fibre
• 19g Protein
• 1.2g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Milk

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Pescatarian
• Vegan – ⓥ This recipe can be made vegan by replacing the mozzarella with a plant-based alternative

Ingredients

• 2 wholemeal tortilla wraps
• 120g passata
• 1 garlic clove, minced
• 1/2 tsp dried Italian herbs
• 125g fresh mozzarella, cut into small cubes
• 1 tsp oil
• Vegetables of your choice. We used:
• 6 black olives, sliced
• 1/2 courgette, sliced
• 1/2 pepper, sliced
• 4 mushrooms, sliced
• 1/3 aubergine, cut into bite-sized pieces
• 1/2 small red onion, finely sliced

Method

1. Preheat the oven to 220C.
2. Mix the vegetables (apart from the olives) with the oil and transfer to a baking tray lined with baking paper.
3. Place the baking tray on the top shelf of the oven and roast the vegetables for about 5 minutes, then transfer them into a bowl.
4. In another bowl, mix the passata with the herbs and garlic.
5. Once the baking tray has cooled slightly, place the tortilla wraps side by side on the tray lined with baking paper and spread the passata evenly, leaving a border of 1/2-1cm.
6. Top with the roasted vegetables, olives, and mozzarella, and bake for 6-8 minutes, until the cheese is melted and lightly golden brown.