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Cheat pizza two ways

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tomato, chilli and pepper pizza

  • 1 pitta bread
  • 1 tbsp nduja paste
  • 1 handful cherry tomatoes (or any tomatoes), chopped
  • 1 tsp dried oregano (or mixed herbs)
  • 1 garlic clove, chopped
  • 1 red pepper, diced (or any pepper)
  • 1 red chilli, diced (or any chilli or chilli flakes)
  • 2 tbsp olive oil
  • ½ red onion, sliced (or any onion or spring onion)

For the pesto and vegetable pizza

  • 1 soft flour tortilla
  • 90g/3¼oz basil pesto (or red pesto)
  • 3 asparagus spears (or any green vegetable, such as courgette or peas)
  • 3 sprouting broccoli spears (or any green vegetable, such as courgette or peas)
  • handful fresh or frozen broad beans (or any green vegetable, such as courgette or peas)
  • 1 free-range egg yolk
  • 1 tbsp basil leaves (or any soft herb)
  • 1 tbsp rocket leaves
  • 50g/1¾oz Parmesan or pecorino shards (or any hard cheese)

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. To make the tomato, chilli and pepper pizza, place the pitta bread on a baking tray and spread with the nduja paste. Top evenly with the remaining ingredients and cook for 5–8 minutes.

  3. To make the pesto and vegetable pizza, place the tortilla on a baking tray and spread with the pesto. Top with the asparagus, broccoli and beans. Drop the egg yolk in the centre. Cook for 5–8 minutes. Remove from the oven and garnish with the basil, rocket and Parmesan shards.

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