Special Diet

‘Meat Feast’ Thin and Crispy Pizza

cook 20 mins
  • 300 g (10 oz) thick passata
  • 1 teaspoon lemon rind
  • pinch of sugar
  • 1 teaspoon dried oregano
  • 8 large, reduced-fat soft tortillas
  • 100 g (3 1/2 oz) wafer-thin slices of lean smoked ham, roughly sliced
  • 100 g (3 1/2 oz) wafer-thin slices lean turkey, roughly sliced
  • 75 g (3 oz) thinly sliced bresaola, roughly chopped
  • 8 thin slices pepper-coated pastrami, roughly chopped
  • 125 g (4 oz) reduced-fat mozzarella cheese, cut into small dice
  • rocket leaves, to serve
  • Preheat the oven to 200°C (400°F), Gas Mark 6. Put the passata, lemon rind, sugar and oregano in a saucepan over a medium-high heat. Season with salt and pepper, then bring almost to the boil. Reduce the heat and simmer gently for about 8 minutes or until thickened.
  • Place 4 tortillas on a baking sheets, then spoon 1/2 tablespoon of the sauce evenly over each tortilla. Place a second tortilla on top of the sauce to sandwich the tortillas together.
  • Spread the remaining sauce evenly over four doubled-up bases and top with a selection of the different meats. Scatter over the mozzarella and cook in the oven for 8–10 minutes until crisp and bubbling. Serve scattered with rocket leaves.
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