Healthy, Tortilla Pizza: Two Ways!
Beetroot and Artichoke V
Ingredients V
1 small, whole wheat tortilla (or one that fits the size of your frying pan)
4 pickled or cooked beetroots, chopped
40g of feta
1 tbsp of greek yoghurt
1.5 tablespoons of tomato or pasta sauce
4 antipasto artichoke hearts (rinsed), chopped
pepper
3cm side piece of cucumber, diced
Preparation
- Preheat your oven to 180C fan.
- Evenly distribute or spread the tomato or pasta sauce.
- Top with the artichoke hearts and beetroots.
- Sprinkle with the feta and season with pepper.
- Bake in the oven for 10-15 minutes or until the feta is slightly golden.
- When finished, top with a tablespoon of greek yoghurt and the cucumber.
- Enjoy :)
Pineapple, Chorizo and Cheddar
Ingredients
1 small, whole wheat tortilla (or one that fits the size of your frying pan)
1 canned or fresh pineapple ring, cut as shown above
10-20g of sliced cheddar
1.5 tablespoons of tomato or pasta sauce
2 large slices of chorizo, quartered
oregano
Preparation
- Preheat your oven to 180C fan.
- Evenly distribute or spread the tomato or pasta sauce.
- Top with the cheddar, chorizo and pineapple.
- Sprinkle with oregano
- Bake in the oven for 10-15 minutes or until the cheddar is slightly golden and the chorizo crisp.
- Enjoy :)
