Flatbread pizzas

Name: Flatbread pizzas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 6 tbsp base sauce or soft cheese (such as pesto, passata or ricotta); 2 flatbreads, naan, pitta or wraps; 150 g cheese (such as Cheddar or mozzarella), grated or torn; 1 tbsp olive oil, for drizzling

Pittas, naans and wraps are all ideal vehicles for giving new life to summery leftovers – pile on roasted meat or charred veg from barbecues, then top with fresh herbs or leaves. Dinner is served.

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Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 tbsp base sauce or soft cheese (such as pesto, passata or ricotta)
2 flatbreads, naan, pitta or wraps
150g cheese (such as Cheddar or mozzarella), grated or torn
1 tbsp olive oil, for drizzling

Topping choices

50g cured meat (such as salami or Parma ham)
70g roasted or grilled meat
100g fresh vegetables, sliced (such as tomatoes or courgettes)
handful soft herbs (such as basil or mint), leaves picked
handful salad leaves (such as rocket or watercress)

Preheat the oven to 200oC, gas mark 6. Put a large baking tray in the oven. Spread about 3 tbsp base sauce or soft cheese (enough to cover generously with a 1cm border round the edge) over each flatbread. Scatter over the grated or torn cheese and any toppings (except herbs or leaves). Season, then transfer to the hot tray. Bake for 7-10 minutes until the cheese has melted and is turning golden.
Tear over any soft herbs or salad leaves you have to hand and finish each with 1⁄2 tbsp oil drizzled over.

Typical values per serving when made using specific products in recipe