Mushroom tortilla pizzas
A crisp tortilla base, tomato sauce, melted mozzarella and browned mushrooms, with a side salad.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 people
- Vegetarian
- Quick
Ingredients
Quantities adjust to the number of servings.
- Olive oil2 tbsp
- Chestnut mushrooms250 g
- Garlic1 clove
- Tinned chopped tomatoes (400 g)½
- Dried oregano1 tsp
- Tortilla wraps4
- Mozzarella250 g
- Romaine lettuce1
- Lemon½
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Fry the sliced mushrooms in half a tablespoon of oil over a high heat for 5–6 minutes until browned. Add the crushed garlic at the end, season and lift out.
Mix the tinned tomatoes with the oregano and a pinch of salt.
Put a tortilla in the dry frying pan over a medium heat, spread thinly with the tomato sauce and top with torn mozzarella and the mushrooms. Cover and cook for 3–4 minutes until the base is crisp and the cheese has melted. Repeat with the rest.
Meanwhile, tear the lettuce and toss with the remaining oil, the lemon juice and some salt. Cut the pizzas into slices and serve with the salad.