A great way to get your kids in the kitchen.


  • Spray oil

  • 4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)

  • 1 small garlic clove, peeled and halved

  • 400g/14oz can chopped tomatoes (preferably with herbs)

  • ¼-½ tsp chilli flakes (optional)

  • 125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated

  • 285g/10oz jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)

  • 70g/2½oz rocket

  • Small handful fresh basil leaves (optional)

  • Flaked sea salt and freshly ground black pepper

  • 2-3 tsp balsamic vinegar (optional)

  • 2-3 tsp extra virgin olive oil (optional)


  • 1.

    Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/450F/Gas 8 (220C fan). Spray a bit of oil on two large baking trays and place two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas - this gives the pizza extra flavour.

  • 2.

    Divide the chopped tomatoes evenly between the four tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top. Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.

  • 3.

    Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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