I recently received some samples of the Peppadew® pasta sauce range which launched last year. There are five delicious variants and when you start thinking out of the (pasta) box also so many ways to use them! I made the tortilla pizzas using the Tomato and Basil Pasta Sauce and it worked wonderfully as a rich and flavourful base. Having tried the full range of sauces though I am sure that all of them would taste great in this recipe.
Cook’s tip: you can use wholewheat tortillas if you prefer. And of course the topping options are endless, you can customise the recipe to include all your own favourites!
- 2 x 20cm flour tortillas
- ½ tsp olive oil
- ¼ cup Peppadew® Tomato and Basil Pasta Sauce
- 60g grated mozzarella
- 20g sun dried tomatoes, roughly chopped
- 2 tsp basil pesto
- 20g plain feta
- pinch of dried Italian herbs
1.) Preheat your oven to 200ºC and place the tortillas on a baking tray. Brush the olive oil over the top of each tortilla, then flip them over so that the oiled side is on the bottom.
2.) Spread the tomato and basil pasta sauce over the tortillas in an even layer. Sprinkle the mozzarella and sun dried tomatoes over the top. Spoon tiny dollops of pesto around the pizza, then crumble the feta over the top. Lastly, sprinkle a pinch of Italian herbs over each pizza.
3.) Pop the tray in the oven for 7-8 minutes, or until the tortillas are crispy and starting to brown and the cheese has melted. Slice and serve immediately.
Disclaimer: This post is sponsored by Peppadew®. Recipe, images and words are my own.