SERVES 1
PREPARATION 10 MINS
COOKING 10 MINS
1 ready-made pizza base, flatbread wrap or soft-flour tortilla
1tbsp olive oil
1 garlic clove, chopped
125g (4oz) mozzarella, thinly sliced
100g (3½oz) cherry tomatoes, halved
50g (1¾oz) rocket or mixed leaf salad
1tbsp extra virgin olive oil
1tsp balsamic vinegar
1. Heat the oven to 220°C (gas mark 7) and put a large baking sheet in to heat.
2. Brush pizza base, wrap or tortilla with olive oil and sprinkle with chopped garlic. Top with sliced mozzarella, leaving a 2cm border around the edge. Scatter over the cherry tomatoes and season well with salt and freshly ground black pepper.
3. Remove baking sheet from the oven and lay the pizza on it. Cook in the oven
for 7-10 minutes, or until the bread is crisp and golden around the edges and the cheese has melted and is lightly coloured.
4. Meanwhile, put the rocket or salad in a bowl, combine the olive oil and balsamic vinegar and lightly dress the leaves. When the pizza is cooked, transfer immediately to a big plate and top with the dressed leaves.
TIP
Topping variations are only limited by your imagination. Remember - less is more. Keep toppings simple and don't pile them too high.