tortilla pizza

I'm  running a series  of Healthy Eating Workshops for the students at Glasgow University, through Glasgow Uni Food Coop, who promote affordable healthy foods and organic veggies, for the students.
Its a brilliant idea and I honestly think that every University should do the same. It was great to meet so many enthusiastic young people, all really interested in learning how to cook simple, nutritious food and we had great fun last night preparing healthy food together. 
It was also a trip down memory lane for me, I studied at Glasgow University about 35 years ago and it was great to be back!

One of the things we made were Tortilla Pizzas, such an easy idea and a great way of using up veggies. They went down a treat with the students and they all agreed, these taste much better than frozen or shop bought ones.
The base of the pizza is a tortilla wrap, in this case we used Warburtons rectangular wraps for the simple reason that we could fit more on a baking tray and since we had about 10 students, that was indeed a good idea!
Big round wraps are a bit awkward to fit on a baking tray! You can also use muffins as a base, which is a perfect size for kids and they can be decorated like a smiley face or you could use Corn Tortillas for a gluten free option. 
We cut each wrap in half, which was actually a good size for a light lunch, along with some lovely soup, which we also made!.
We used red or green pesto as the sauce, which is a good choice, it tastes great and is way lower in sugar than a lot of the tomato based pizza sauces.
We decided to go Mediterranean with our toppings so we had tomatoes, sun dried tomatoes, olives, red peppers, finely sliced red onions, feta cheese and grated mozzarella and of course lots of lovely oregano.
The Mediterranean diet is one of the healthiest due, in part,  to their regular consumption of good quality oils, olives, tomatoes, peppers and oily fish. so we can follow their lead and hopefully enjoy better health. 

However you can be really inventive with your toppings, please let me know if you come up with any interesting combinations!

One of my favourites is red onion, goats cheese, figs and rocket with fresh oregano and thyme from the garden, finished with a drizzle of extra virgin olive oil and balsamic vinegar. Yum!

My daughter Laura’s favourite is red onion, peppers, spinach, sunflower and pumpkin seeds with olives and a drizzle of oil and balsamic. She doesn’t do dairy and really doesn’t miss it at all.

The problem with most frozen and shop bought pizzas is that they are loaded with cheese with a stodgy base and hardly any veggies.

Now at Nourished by Nature the mission is to eat lots of healthy veggies so I’m continually looking for ways to cram more into our diet.
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Sliced mushrooms, sweetcorn, peppers, tomatoes, courgettes, red onions all work well on these pizzas.
You can boost the protein content by adding flaked tuna, salmon, feta or goats cheese and a wee sprinkling of seaweed flakes will add lots of minerals.
You really don’t need to add mozzarella at all or at least use less than you usually would and add a wee drizzle of extra virgin olive oil when your pizza comes out of the oven to provide good fats and a dose of vitamin E and antioxidants.
So you really don’t need a recipe at all for these, simply spread a good spoonful of pesto on your chosen wrap, then load with lots of lovely veggies and then bake in a hot oven (200C) for about 10 minutes!
I hope you give them a go, they really are so simple and delicious. 

                     .......your health in your hands......