This tortilla pizza started out as an idea for a ‘light’ lunch, as a healthier and less bloating way of enjoying pizza. It ended up slightly more filling than I had hoped (this usually happens when I cook) but it was so tasty that I thought I’d post it anyway!
It’s a super versatile recipe as you can use whichever ingredients you like. This makes it ideal for using up any leftovers or adapting it to the mood you’re in. It’s also a great comfort dish, perfect for a chilly Autumnal day.
Dash of olive oil
1tbsp tomato purée
Generous handful of grated cheddar cheese
Sprinkling of salt and pepper
- Preheat the oven to 180C/gas mark 6. Begin by laying the tortilla wrap on a baking tray and brushing with a dash of olive oil. Bake in the oven for three minutes. Meanwhile, chop the onion and pepper into little chunks and combine.
- Remove the tortilla from the oven, flip over, and spread the tomato purée leaving a circular gap in the middle. Lay the chopped onion and pepper on top of the tomato purée, once again leaving a circular space in the centre of the tortilla wrap.
- Next crack an egg into the centre, season with salt and pepper, and bake in the oven for 8-10 minutes or until the egg is just starting to set.
- While you’re waiting, slice the tomato and grate a handful of cheddar cheese. When you have removed the tortilla from the oven, sprinkle some of the cheese on top of the onions and peppers, followed by the sliced tomatoes. Add a final sprinkle of cheese (you can never have too much!).
- Pop back in the oven for a final 3-4 minutes until the egg has set and the cheese melted. Once cooked, slide onto a plate and serve up!
Now all that’s left is to indulge in this little piz-za heaven!
The tortilla pizza also works well as a Sunday brunch option – you could even add crispy bacon and mushrooms to really get the ‘Full English’ effect.
Have you made anything similar or do you have an alternative way of making a ‘lighter’ pizza?