parma and tomato wrap pizza recipe



  • 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


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.

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