Prep: 20 mins
Cook: 15 mins
VG, VE
This is a regular treat in my family when I need to use up all those leftover bits and pieces in the fridge that one minute you are turning your nose up at and then the next minute they are transformed into something delicious very quickly. My favourite combination is leftover roasted veg and blue cheese.
Ingredients:
1 x 400g chopped tomatoes
1 garlic clove
tomato ketchup
olive oil
3wraps
leftover roasted vegetables, tinned sweetcorn, mushrooms, parma ham, slices of chorizo,
mozzarella, cheddar, blue or parmesan cheese
dried oregano (for a vegan pizza, use alternative cheeses)
First make the sauce, place the tinned tomatoes in a pan with the crushed garlic, a squeeze of ketchup and a splash of olive oil.
Bring to the boil and then simmer for 15min or until reduced and thickened.
Place the wraps on baking trays and spread over a layer of tomato sauce.
Add the toppings of your choice and scatter over the cheese with a pinch of oregano.
Cook at 200°C for 10min and serve immediately.
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