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Recipe
Prep time: quarter-hour | Serves: 2
Dietary data per serving
Energy: 505 energy | Complete fats: 23g | Sugars: 9.3g | Salts: 2.3g
Components
- 2 wholemeal tortilla wraps
- 2 tbsp tomato puree
- 1 tbsp scorching water
- 1 tsp oregano
- Pinch black pepper
- 60g lowered fats mozzarella cheese, grated
- 60g lowered fats cheddar cheese, grated
- 100g prepared cooked hen tikka items
- 80g crimson and inexperienced peppers, sliced
- 40g mushrooms, sliced
- 40g crimson onion, sliced
- 1 jalapeno pepper, sliced
- 1 tbsp gentle mayonnaise
- 1 tbsp half fats crème fraiche
- A pinch of parsley (recent or dried)
- A pinch garlic powder
Methodology
- Pre warmth oven to 220°C/425°F/Gasoline 7 and place a metallic tray sufficiently big to suit the pizza on within the oven to warmth up.
- Combine the tomato puree and scorching water and unfold over the wrap adopted by the oregano, black pepper and cheese.
- Scatter over the veg and cooked hen tikka items.
- Bake for 8-10 minutes or till the perimeters are good and crispy, the cheese has melted, and the greens are cooked.Whereas the pizza is cooking, make the garlic and herb dip by mixing the mayonnaise, crème fraiche, parsley and garlic powder collectively in a small bowl. In order for you it a bit extra garlicy, simply add a bit extra garlic powder to style.
TIPS AND TWEAKS
Skip the hen and swap it for a baked onion bhaji for a veggie various.
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