Roasted Vegetable Wrap Pizza
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100g tenderstem broccoli
- ยฝ small courgette, sliced
- ยฝ red pepper, sliced
- 6 cherry tomatoes
- ยฝ tsp olive oil
- 2 wraps
- 4 tbsp tomato sauce or pasta sauce
- 100g mozarella, torn
- black pepper to taste
- handful of rocket to garnish
Method
- Preheat the oven to 180c.
- Place the broccoli, courgette, red pepper and cherry tomatoes onto a baking tray. Pour over the olive oil and toss until the veggies have been evenly coated. Bake in the oven for 8-10 minutes.
- Spread the tomato or pasta sauce onto the wraps and top with the roasted vegetables and torn mozarella. Add black pepper to taste.
- Bake in the oven for 5-8 minutes, depending on how crisp you like your pizza base.
- Garnish with rocket.