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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.

SERVES 4 PREP 2 MINS COOK 18 MINS

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

small dice

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

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