Easy tortilla pizza with Parma ham

• servings: 2 servings
• total time: 1 hour

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

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

Directions

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.

Nutrition

• Calories: 440kcal
• Total Fat: 19.5g
• Saturated Fat: 7g
• Total Carbohydrate: 41g
• Dietary Fiber: 8g
• Total Sugars: 9g
• Protein: 28g