Something for lunch – tortilla pizzas

Tortilla pizzas

I love pizza. It’s my favourite food in the world. Ever. My dessert island meal. When Cardiff Daddy and I went on honeymoon to Italy, I ate pizza pretty much every day. I came home about half a stone heavier, but the pizzas were so amazing, it was worth it.

It’s certainly not the healthiest of meal choices – shop-bought and take away ones are often high in salt and fat, not to mention being a complete carb-fest. We sometimes make home-made ones, but with three children under five, I don’t often have the time or energy to make up a batch of dough. The last couple of homemade ones have gone horribly wrong and we’ve been too scared to try again.

But then I saw a recipe on the back of a packet of tortilla wraps that showed you how to make pizzas from them. Simple but genius – and, just like our quesadillas, they’re something my children and their friends love to make too. It’s so lovely to see their proud little faces when they cook and conjure up something they enjoy eating too.

You only need a few simple ingredients:

1 or 2 tortilla wraps per person, depending on appetite
2-3 tablespoons of tomato puree per pizza
A handful of grated cheese per pizza
A teaspoon of fresh, chopped basil, or a couple of pinches of dried basil or oregano

I’m sure you can guess what you have to do…. spread the puree on the wrap, sprinkle on the cheese and the herbs, and cook in a pre-heated oven (about 200 degrees) for about 10 minutes. Cut into slices with a pair of scissors, serve with salad and enjoy! Easy!

Little E and O love making tortilla pizzas

Little E and Little O adore these. It’s one of their favourite lunches. Baby I had them for the first time earlier this week and was yelping with excitement as he devoured them. They satisfy my pizza craving without weighing me down with excessive carbs like proper pizzas.

Variations we have tried include using red pesto instead of the puree, or even mixing the two together; a handful of Danish Blue or Stilton crumbled over the top; very thinly sliced peppers or mushrooms; or thinly sliced ham. As the bases are so thin, you need to be careful not to weigh them down with too much topping though.

I’m getting hungry just thinking about them!

Have any of you made these before? What are your favourite toppings? Let me know if you give them a go.

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