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Tortilla pizzas with salad
Ingredients
A little plain flour to dust
4 tortillas or wraps
250ml (9fl oz) ready-made tomato and herb pasta sauce
A selection of topping ingredients, such as mozzarella, goat’s cheese, tinned tuna, cooked ham and marinated olives, peppers or artichokes in oil
250g (9oz) cherry or baby plum tomatoes, halved
4tbsp red or green pesto
2tbsp olive oil
Large handful mixed leaves, such as spinach, rocket and watercress
4 tortillas or wraps
250ml (9fl oz) ready-made tomato and herb pasta sauce
A selection of topping ingredients, such as mozzarella, goat’s cheese, tinned tuna, cooked ham and marinated olives, peppers or artichokes in oil
250g (9oz) cherry or baby plum tomatoes, halved
4tbsp red or green pesto
2tbsp olive oil
Large handful mixed leaves, such as spinach, rocket and watercress
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Method
1 Preheat the oven to 220°C (200°C fan) mark 7. Lightly flour two baking sheets.
2 Set out the remaining ingredients and let everyone make up their own pizza, first spreading the base with the tomato sauce, then adding toppings. Scatter over tomatoes, then dot each with pesto. Season and drizzle ½tbsp oil over each pizza. Cook on the baking sheets for 8–10min until golden.
3 Top with the leaves and eat the pizzas with your hands, folding them in half or in four (have plenty of paper napkins at the ready for messy fingers).
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