Using flatbreads or wraps as a base for pizza isn't a new idea, but it's one I hadn't tried until recently. I was always a bit sceptical and was certain that the base would just taste like a hot flatbread rather than a proper crust. I'm glad to say that I was totally wrong - popping a wrap or flatbread onto a hot baking tray crisps it up beautifully, like the best kind of thin and crispy pizza. It's also a great, quick way to make and arthritis-friendly pizza with no kneading or chopping required. You can even use gluten-free wraps if you prefer.
Pizza can actually be a healthy dinner when it doesn't arrive on the back of a moped.I top our pizzas with my leftover 5-A-Day vegetable sauce. Cooked tomato sauce is packed with the antioxidant lycopene which may help reduce the risk of cancer and heart disease. Add a little reduced fat cheese for calcium and whatever vegetables you fancy and you have a great nutrient packed supper. Try to use as many colourful vegetables as you can for the widest range of vitamins: I like a rainbow of red onion, artichoke,aubergine, pepper and courgette.If you fine slicing vegetables tricky, a combination of sweetcorn, fine asparagus, olives and rocket leaves makes a nice no-chop variation.
If the idea of flatbread pizza still leaves you cold - try my polenta pan pizza recipe.
1 flatbread (I use Warburton's Half and Half Square Wraps in the picture)
2TB tomato sauce
20g grated cheese (I used reduced fat but use whatever you prefer)
A mixture of sliced vegetables
Makes 1 individual sized pizza
Preheat the oven to 180C and put a baking tray in it to get good and hot.
Smear your flatbread with the tomato sauce and sprinkle on the cheese. Top with your choice of vegetables and then transfer the whole thing on to the hot baking sheet.
Cook for 8-10 minutes or until the cheese has melted and then serve.