- spray oil
- 4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)
- 1 small garlic clove, halved
- 400g tin chopped tomatoes (preferably with herbs)
- ¼-½ tsp chilli flakes (optional)
- 125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
- 280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
- 70g/2½oz rocket
- small handful fresh basil leaves (optional)
- 2-3 tsp balsamic vinegar (optional)
- 2-3 tsp extra virgin olive oil (optional)
- flaked sea salt and freshly ground black pepper
- Turn the oven ideally as high as it will go, making sure two shelves are in place – about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put 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.
- Divide the chopped tomatoes evenly between the 4 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.
- 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.