Wrap pizzas

• Plain tortilla wraps8 wraps
• Chopped tomatoes (tin)1 tin
• Tomato purée30 g
• Mature Cheddar150 g
• Peppers1 pepper
• Sweetcorn (tin)1 tin
• Mushrooms125 g

Also uses from the cupboard: table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan) and put two baking trays in to heat up.
2. Make the sauce. Tip the chopped tomatoes into a small pan with the tomato purée, a pinch of dried herbs and a pinch of salt. Simmer over a medium heat for 5 minutes, stirring, until thick enough to spread.1 tin chopped tomatoes30 g tomato purée
3. Get the toppings ready: grate the cheese, thinly slice the pepper and the mushrooms, and drain the sweetcorn.150 g mature cheddar1 pepper1 tin sweetcorn125 g mushrooms
4. Lay the wraps on the hot trays. Spread each with a thin layer of sauce right to the edge, scatter with cheese, then add the pepper, mushrooms and sweetcorn. Go light on toppings so the base crisps.8 wraps
5. Bake for 8 to 10 minutes, in batches if you need to, until the edges are crisp and the cheese is bubbling.

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