Sunday 8 October 2017

Recipe: wrap based rustic pizza

The wrap pizza was delicious.  Rustic, very rustic, not in the least bit authentic, but delicious.  It's the sort of thing you could use leftover bits and bobs for to avoid wasting them.   Basically it was the quesadilla recipe without a top!

This is what I did but the possibilities are endless.  Use what you have got: you don't need a lot of anything really.


Ingredients to make enough for two (or one if you're very, very greedy because it is more filling than it looks!)
one small wrap (better still, make your own)
some tomato sauce - I used passata, garlic puree, tomato puree and herbs, plus a bit of seasoning. 
bit of butter
bit of onion, thinly sliced
bit of pepper, thinly sliced
one mushroom, thinly sliced
shreds or thin strips of ham
grated cheddar

Method
Preheat oven to about 200C
Saute the onion, pepper and mushroom in a bit of butter until soft.  Remove from the pan and set aside.
Pop in the sauce ingredients and simmer, stirring now and again, until; reduced and thick.

Place the wrap on a baking tray or sheet, either non-stick or on parchment - best to have sides in case of leakage.
Spread over the tomato sauce.  Then spread over the ham and the vegetables.  Then sprinkle over the grated cheese.  I used cheddar because that's what I had but any melt-able cheese is OK.

Pop into the oven and bake for around 15 mins, until the cheese has melted and everything ios piping hot.
Slice into quarters and eat with a salad.



Wish I'd taken a photo.  I'm very lax at remembering to take photos, sorry!

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