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Tortilla pizzas recipe

48 ratings

Transform tortillas into wonderfully crisp pizza bases with this simple recipe. Topped with tomato, ricotta, artichoke, and plenty of cheese, these easy pizzas are seriously satisfying and take just 15 minutes to make. See method

Serves 4
5 mins to prepare and 10 mins to cook
387 calories / serving

Ingredients

4 flour tortillas
4 tbsp tomato purée
125g 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

Energy
1625kj
387kcal 19%
Fat
19g 27%
Saturates
8g 40%
Sugars
4g 4%
Salt
2.3g 38%

of the reference intake
Carbohydrate 39.2g Protein 16.4g Fibre 5.4g

Method

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.

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