- Rating: 3 stars
- Takes: 5 mins to prepare and 10 mins to cook
- Serves: 4
- 4 flour tortillas
- 4 tbsp tomato purée
- ½ x 250g tub ricotta
- 1 x 285g jar artichoke hearts
- 1 x 125g mozzarella, drained and torn
- 15g (½oz) Parmesan, shaved
- ½ x 70g bag rocket
- extra-virgin olive oil, to serve
Each serving contains 387 calories, 4g sugar, 18.7g fat, 8g saturates and 2.3g salt.
Place two large baking trays in the oven and preheat to Gas Mark 6, 220°C, fan 180°C.
Arrange the flour tortillas on a large work surface and spread each base with a heaped tablespoon of tomato purée. Use a teaspoon to dollop the ricotta over the bases, spacing out the dollops evenly to allow one or two per slice. Divide the artichoke hearts between the pizzas and top with the torn mozzarella. Scatter over the Parmesan shavings.
Season the tortillas with a little salt and freshly ground black pepper and put on the hot baking trays. Cook in the oven for 5-7 minutes, until the cheese has melted and the base is crispy and golden. Remove the warm tortilla pizzas from the oven and top each with a handful of rocket leaves and a little drizzle of extra-virgin olive oil, if you like, to serve.