I don't know about you but I am a diehard fan of pizza - there is something about the crispy crust, the rich ruby red tomato sauce and the gooey chewy mozzarella that means I can always polish of an entire one myself. Easily. Hey, those Italians really knew what they're doing.
This recipe gains speed from using a tortilla as the pizza base - it means you don't have to worry about making your own dough which is time consuming and labour intensive (kneading produces muscles for a reason, you know), plus it gives the pizza a razor thin crispy crust which I find delicious.
The following recipe is a super simple classic - mozzarella and basil with a little garlic and black pepper, although obviously you can add whatever toppings you want to this simple foundation; some of my more original favourites include pesto (swirled with the passata) with mushrooms, minced lamb (pre-cooked) with red onion and greek yoghurt spooned over the top once its cooked, or blue cheese and toasted walnuts scattered liberally over the mozzarella.
Super speedy 10 minute pizza
1 plain tortilla
1/2 ball fresh mozzarella
1tbsp garlic powder
handful freshly chopped basil leaves
sprinkling parmasan cheese
1. Preheat the oven to 220°c and place a baking tray in there to get hot.
2. Place the tortilla on a work surface and cover with the passata, leaving a small ring around the outside for the crust.
3. Sprinkle the garlic powder over the passata evenly.
4. Tear the mozzarella and scatter over the tortilla.
5. Bake in the oven for 8 minutes, until the cheese is melted and golden and the tortilla is crisp and brown.
6. Once out of the oven, scatter the shredded basil over the top and sprinkle liberally with freshly ground black pepper and grated parmesan cheese.
See I told you it only took ten minutes!