Spinach & tomato tortillas
This Mexican vegetarian dish is high in fibre and seriously good for you - it contains 2 of your 5-a-day vegetables
Frying pan pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 yellow pepperdeseeded and cut into chunks
- 1 courgettethickly sliced
- 1 red onioncut into wedges
- 225g self-raising flour
- 2 tbsp olive oilplus 1 tsp
- 5 tbsp fresh tomato pastasauce
- 50g cheddargrated
Nutrition: per serving
- kcal331
- fat12g
- saturates4g
- carbs49g
- sugars6g
- fibre3g
- protein10g
- salt0.89glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
step 2
Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.
