Easy PizzaExpress
This is one of my favourite lunches, it’s so simple and if you use the right ingredients really yummy! Nice pizza, in my view is hard to find unless your willing to pay out for a brand, which starts to get expensive, this shortcut will save you loads of money – plus it has a little less carbohydrate than a standard pizza making it less calorific, meaning you can get away with eating the entire thing! I make mini pizzas for little girl, as pictured, but at the same time I make a big one for me – however there’s no need, you could just do a few big ones (depending on how many people are eating) and cut it up into slices – then you don’t waste ingredients i.e. The excess from cutting circles. The ingredients are all (asides from the mozzarella) freezable meaning they can be stretched out for a few lunches! Plus they are good hot or cold so make a perfect pack lunch/picnic food.
Make as many as you want!
Ingredients
Tortilla / wrap
Passatta – to note I only ever use passatta in moderation – it’s quite salty if you use the entire tin/jar/carton say for example in a sauce. BUT passatta is so much nicer than tomato purée or just uncooked tin tomatoes for things like quick pizza toppings or pastry straws.
Mozzarella cheese
Fresh basil (or dried basil or oregano)
Method
1. Cut you wrap, if you are cutting with a pastry cutter – I used 10cm diameter cutters.
2. Place some passatta on top leaving a small rim around the edge. For 10cm size I used around 1 ½ tsp – do not put too much on otherwise your cheese will slide off/it will go soggy
3. Cut up the mozzarella into small chunks and sprinkle on top
4. Then tear/cut basil into small pieces (I used globe basil as it’s already got tiny leaves) and sprinkle on top.
5. Place on a baking tray and cook in a preheated 180C fan oven for around 5-7 mins (to your desired cheese meltidness!).
Tips
I always freeze my tortillas/wraps individually by placing a sheet of baking paper between each wrap. I also freeze my passatta – I know it’s super cheap to buy, BUT it’s even cheaper if you freeze it into 3 batches or so! I have a globe basil plant at mo, but you can freeze fresh herbs – just wash and place in portion sizes in cling film and wrap up, then place all of the wraps in a container in the freezer.
Facts
Good pizza is hard to find and all the roads that lead to Rome are straight.
Make as many as you want!
Ingredients
Tortilla / wrap
Passatta – to note I only ever use passatta in moderation – it’s quite salty if you use the entire tin/jar/carton say for example in a sauce. BUT passatta is so much nicer than tomato purée or just uncooked tin tomatoes for things like quick pizza toppings or pastry straws.
Mozzarella cheese
Fresh basil (or dried basil or oregano)
Method
1. Cut you wrap, if you are cutting with a pastry cutter – I used 10cm diameter cutters.
2. Place some passatta on top leaving a small rim around the edge. For 10cm size I used around 1 ½ tsp – do not put too much on otherwise your cheese will slide off/it will go soggy
3. Cut up the mozzarella into small chunks and sprinkle on top
4. Then tear/cut basil into small pieces (I used globe basil as it’s already got tiny leaves) and sprinkle on top.
5. Place on a baking tray and cook in a preheated 180C fan oven for around 5-7 mins (to your desired cheese meltidness!).
Tips
I always freeze my tortillas/wraps individually by placing a sheet of baking paper between each wrap. I also freeze my passatta – I know it’s super cheap to buy, BUT it’s even cheaper if you freeze it into 3 batches or so! I have a globe basil plant at mo, but you can freeze fresh herbs – just wash and place in portion sizes in cling film and wrap up, then place all of the wraps in a container in the freezer.
Facts
Good pizza is hard to find and all the roads that lead to Rome are straight.