World Wide Recipes

Ingredients:

4 wholewheat tortillas
3 tbsp olive oil
800 g canned chopped tomatoes, drained
85 g low-fat mozzarella, coarsely grated
30 g pecorino cheese, shaved with a vegetable peeler
60 g kalamata olives, pitted and halved lengthways
¼ tsp dried red chilli flakes
2 tsp balsamic vinegar
230 g rocket, thick stems removed, washed and well dried
100 g fresh basil leaves, torn in pieces 

Method:

1. Preheat oven to 230C with the racks in the upper and lower thirds. Arrange the tortillas on two rimmed baking sheets and brush the tops with 1 tablespoon of the olive oil and then divide the tomatoes, cheeses, olives and red-pepper flakes between them.
2. Bake for 13-15 minutes until the crusts are crisp and edges are browned, rotating sheets from top to bottom and front to back halfway through.
3. Meanwhile, in a medium bowl, whisk together the remaining 2 teaspoons of oil and the balsamic vinegar and season with salt and pepper to taste.
4. When the pizzas are finished baking, toss the rocket with the vinaigrette. Top the pizzas with the basil leaves, slice and serve with the salad.