Ingredients

• 2 large corn or wheat tortillas
• 180g/6oz tinned chopped tomatoes
• 1 tbsp tomato purée
• 2 sprigs oregano
• leaves picked
• finely chopped
• 1 garlic clove
• grated
• sea salt and freshly ground black pepper
• 2 mushrooms
• thinly sliced
• 2 small courgettes
• very thinly sliced
• 30g/1oz pitted black olives
• halved
• 3 salted anchovies
• finely chopped
• 2 tsp baby capers
• 6 sun-blushed tomatoes
• halved
• 3 slices Parma ham (45g/1½oz in total)
• roughly torn
• 4 slices reduced-fat salami (20g/¾oz in total)
• halved
• 100g/3½oz half-fat mozzarella
• grated
• 10g/â…“oz Parmesan
• freshly grated
• small handful basil leaves
• to serve
• small handful rocket
• to serve

Directions

• Preheat the oven to 170C/150C Fan/Gas 3½.
• Place the tortillas on two baking trays and bake for 5 minutes
• or until crisp
• but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6.
• Mix together the tinned tomatoes
• tomato purée
• oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla
• leaving a 1cm/½in margin. Divide the toppings between the tortillas
• finishing with the mozzarella and a final scattering of Parmesan.
• Bake for 10–12 minutes
• or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve.