Keep a pack of soft tortillas in the freezer for instant pizza bases. They’ll defrost quickly in the microwave. Peppery rocket leaves are packed with essential disease-fighting nutrients and they’re virtually calorie free.
300g thick passata
1tsp grated lemon rind
Pinch of sugar
1tsp dried oregano
8 large reduced-fat soft tortillas
100g wafer-thin slices lean smoked ham, roughly sliced
100g wafer-thin slices lean turkey, roughly sliced
75g thinly sliced bresaola, roughly chopped
8 thin slices pepper-coated pastrami, roughly chopped
125g reduced-fat mozzarella cheese, cut into
Rocket leaves, to serve
1 Heat the oven to 200°C, Gas 6. Put the passata, lemon rind, sugar and oregano in a saucepan over a medium-high heat. Season with salt and pepper, then bring almost to the boil. Reduce the heat and simmer gently for about 8 mins or until thickened.
2 Place 4 tortillas on baking sheets, then spoon ½tbsp of the sauce evenly over each tortilla. Place a second tortilla on top of the sauce to sandwich the tortillas together.
3 Spread the remaining sauce evenly over four doubled-up bases and top with a selection of the different meats. Scatter over the mozzarella and cook in the oven for 8–10 mins until crisp and bubbling. Serve scattered with rocket leaves.
Per serving: 535 cals, 10g fat (2g saturated), 77g carbs