Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 brown square wraps
- 8 tablespoons tomato puree
- 4 teaspoons dried Italian mixed herbs
- 8 tomatoes, thinly sliced
- 80g reduced fat hard cheese, grated
- 12 black or green olives
- 1 pinch ground black pepper
- 1 tablespoon (or enough to garnish) fresh basil
- 2 handfuls mixed salad leaves, to serve
Directions
Preheat the grill to medium-high.
Place the wraps on a work surface and spread each one with 2 tablespoons of tomato puree, then sprinkle 1 teaspoon mixed herbs over the top of each one. Season with black pepper.
Arrange 2 sliced tomatoes over the top of each wrap, then sprinkle with cheese. Information: You can also add thinly sliced mushrooms or grated courgette to the top of the pizza before sprinkling with cheese.
Grill each wrap, one-by-one, for 3 to 4 minutes until the cheese melts and bubbles. Information: The base of your pizzas will be a bit floppy, so take care when transferring to plates.
Serve with mixed salad leaves, garnished with olives and basil.