Pizza Pronto


Home-made pizzas are a great cure for lockdown boredom. They taste brilliant, too

Its never been more tempting to order in pizza for a treat during lockdown. But the cost, not to mention the calories, can be damaging to your bank balance and waistline. Justine Pattison’s Pizza Pronto is a brilliant home-made pizza option when you’re looking to cut back but still want something that tastes ‘naughty’.

Tortilla wraps are key to keeping the calories down, and while they clearly taste different to traditional thin / thick crust pizzas, providing you load them with your favourite toppings I bet you won’t even care! As for the toppings, in moderation anything goes here – wafer thin ham / prosciutto, chorizo / salami, pitted green olives / pitted black olives. Hell, you could even swap chopped tomatoes for passata and mozzarella for reduced-fat mature cheddar cheese. Whatever ingredients you’ve got in, chuck them on.

If you want a more ‘no-frills’ home-made pizza option, then go for five-minute pizza which literally does take 5 minutes to prep. And who knows, If you get your family / loved ones involved in making them it might even help to alleviate lockdown boredom. Win-win!!

Recipe: Pizza Pronto

Calories: 337 per serving

Serves: 2

Book: Justine Pattison: Without the Calories – takeaway favourites

Prep time: Approx 20 mins

Cooking time: Approx 5 mins

Ingredients:

  • 400g can chopped tomatoes with herbs
  • 2 tbsp tomato puree
  • 2 large flour tortilla wraps (each about 60g)
  • 45g prosciutto or wafer-thin ham
  • 20g thinly sliced, ready to eat chorizo or salami (halved)
  • 30g grated mozzarella
  • 30g pitted black or green olives (drained)
  • 30g sun-blush, semi-dried tomatoes in oil (drained well)
  • Ground black pepper

Cost per portion: Approx £1.29 (based on using wafer-thin ham, salami and black olives)

Method:

Preheat the grill to its hottest setting and place a large baking tray under the grill to warm. Drain the tomatoes in a sieve until most of the excess juice is gone, tip into a bowl and mix with the tomato puree.

Place one of the tortillas on a chopping board and spread with half of the tomatoes, leaving a 2cm gap around the edges.

Tear the prosciutto or ham into strips and arrange on top of the tomatoes. Add the chorizo or salami, sprinkle with the cheese and season with ground black pepper and chilli flakes.

Slide the pizza from the chopping board onto the preheated baking tray. Place under the hot grill and cook for 1 ½ – 2 ½ minutes until the cheese has melted and the edges of the pizza are beginning to brown.

Slide the pizza onto a board or warmed plate and serve immediately. Continue to make the other pizza (s) in the same way.

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