Potato & chorizo pizza breads with peppery tomato salad
This recipe puts a healthy spin on the classic pizza, perfect for a family meal
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 3 medium to large potatoes, very thinly sliced
- 4 wholemeal tortillas
- 6 tbsp half-fat crème fraîche
- ½ an onion, thinly sliced
- 8 thin slices chorizo from a pack, diced
- 25g mature cheddar, grated
- 3 tomatoes, roughly chopped
- 2 tsp balsamic dressing
- ½ a 50g bag rocket
Using up the creme fraiche
Creamy pea
pasta.
Soften a bunch
of sliced spring
onions in a little
olive oil for a few
mins. Stir in 200g
frozen peas,
6 tbsp basil pesto
and a splash of
water. Bubble for
4 mins. Stir in
6 tbsp crème
fraîche, then toss
through 400g
cooked pasta.
Method
-
Heat oven to 200C/180C fan/gas 6.
Bring a saucepan of water to the boil,
then blanch the potato slices for 2 mins
until almost cooked. Drain well, then tip
onto kitchen paper to dry.
-
Put the tortillas onto baking sheets.
Season the crème fraîche, then spread
over the tortillas. Top with the potato
slices, onion and chorizo, then scatter
over the grated cheese.
-
Bake for 8 mins until crisp and golden.
Meanwhile, mix the tomatoes with the
dressing and ½ tsp coarsely ground black
pepper, then toss through the rocket.
Pile a quarter of the salad in the middle
of each tortilla and serve.
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