With summer holidays having begun a week early due to a strike at school, I spent the morning of my first day of summer holidays (which was also coincidentally the longest day of the year and the official beginning of summer) brainstorming lots of different vegan recipes. So for lunch yesterday I thought I’d wing it a little and try out one of my first recipe ideas, using up leftover tortilla wraps to create simple pizzas!
I had absolutely no idea if these would work or not, but I figured it was worth a go so was delighted when the pizza was actually a success. Here’s the recipe for my falafel tortilla pizza…
Ingredients (serves 1):
- a large tortilla
- 1/3 can chopped tomatoes
- 2 falafel, quartered (I use the brand Cauldron)
- a handful of spinach
- a few sundried tomatoes
- 2 tsp harissa paste
- Preheat the oven to 200C.
- Place a tortilla on a baking tray and cover the tortilla with chopped tomatoes.
- Top with the falafel, spinach, sundried tomatoes and harissa paste.
- Cook in the oven for approximately 5 minutes (or until the edges of the tortilla turn golden in colour).
- Remove from oven, serve and enjoy!
The best thing about this recipe has to be how quick and easy it is - it only took me 10 minutes (including cooking time) to make the pizza and there was very minimal drying up afterwards too (unlike when I make buddha bowls!). I’d definitely recommend trying the falafel flavour, but as long as you keep the tortilla base and chopped tomato sauce it’s easy to customise the pizza however you choose (James chose to top his with cheese and pepperoni when I made this pizza!).
I’d love to hear your thoughts if you give this recipe a go - it’s perfect for lunch or dinner when you’re in a rush. If you have any more idea for pizza recipes then please let me know too!
Hope everyone is having a great start to summer and I look forward to working on my blog more over the coming weeks - any feedback or ideas are much appreciated as always.