parma and tomato wrap pizza recipe

INGREDIENTS

• 2 flour tortilla wraps
• 1 tbsp sun-dried tomato paste
• 200g cherry tomatoes
• 6 slices Parma ham
• Handful fresh salad spinach
• 12g ball buffalo mozzarella
• Olive oil
• Dried oregano

METHOD

How to make parma and tomato wrap pizza

1. Preheat the oven to 220°C/fan200°C/gas 7.

2. Lay 2 flour tortilla wraps on 2 baking sheets and spread each with1 tablespoon sun-dried tomato paste.

3. Scatter over 200g cherry tomatoes, halved, 6 slices of Parma ham, roughly torn, a handful fresh salad spinach and a 125g ball buffalo mozzarella, drained and torn into pieces.

4. Drizzle each with olive oil and scatter with a little dried oregano. Bake for 10-12 minutes. Serve with a mixed salad.

Categories: Italian Recipes