Spicy tomato sauce
- 1 tin plum tomatoes
- 1/2 small red onion diced
- 1 clove garlic finely grated
- 1 medium chilli finely grated
- 2 teaspoons dried oregano
- Couple of stalks of fresh thyme (or dried if you haven’t got any fresh)
- 1/4 jarred roasted pepper
- Balsamic vinegar
- salt and pepper to taste
This is totally up to you depending on whether you’re going out to buy or just want to use up what you have in the fridge but here is what I used as toppings on mine.
- Your choice of flatbread or wrap. I used 7 seeded
- 1 Courgette cut into ribbons
- 100g salami
- 8 mushrooms sliced
- 200g chopped cooked beef leftover from a Sunday Roast
- 3/4 jarred roasted pepper
- 1 clove garlic
- 1/2 a small red onion sliced
I finely grated parmesan on top but you could use standard cheddar or mozerella if you aren’t cutting calories.
You can also use dollops of cream cheese or ricotta as an alternative too
- Fry 1/2 diced red onion in a few squirts of fry light for a minute or two on medium to high so they start to go transluscent but we don’t want to brown. Add the finely grated garlic and however much of the chilli you want depending how hot you want it for a minute and stiring into the onions. You could also skip on the seeds to make it a bit milder too.
- You can either pour the plum tomato into your hands and crush into the pan or give them a bash with a wooden spoon in the pan to break them up a bit. Slice the roasted pepper and add to the pan of onions, garlic, chilli and tomatoes.
- Turn down the heat a bit to low to medium. Add the dried oregano and tear the small leaves off the thyme stalks or use dried if you have that to hand and give a stir.
- Drizzle a little balsamic vinegar and season with sea salt and fresh cracked black pepper.
- Leave on a low heat for around 20 minutes, stiring occasionally so it doesn’t burn or stick to the pan.
- I cut ribbons of courgette with a potato peeler then added to a bowl with the chopped beef, drizzled with olive oil and grated a clove of garlic finely, added salt and pepper and mixed to combine but this is optional.
- Get a round flat pan such as a baking stone or pizza stone. If using a metal pan warm on the hob for a minute or two then spray with fry light so it doesn’t stick.
- Turn the grill up to high to warm.
- Place one wrap or flat bread onto the pan or pizza stone. Take a couple of spoons of the tomato and spread to make sure it goes to the ends but don’t put too much as the bread will get too soggy and break.
- Assembly with a mixture of your toppings, again not making it too overcrowded as they won’t cook or get soggy.
- Top with your preferred cheese and put the grill as close as possible for around 5 minutes making sure the wrap doesn’t burn and whatever toppings you have are cooked enough.
- Remove from the grill, slide onto a plate, leave to cool for a minute or two and i ate by folding in half and eating like a folded crispy taco.