Caramelised onion chutney and goat’s cheese tortilla pizza

Caramelised onion chutney and goat’s cheese tortilla pizza
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering/oven time 35-38 min

Using tortillas as pizza bases cuts down on time and saves a few calories – making this vegetarian recipe a great midweek meal or lazy Friday night dinner.

Nutrition: per serving

Calories
458kcals
Fat
19.5g (9.3g saturated)
Protein
15.5g
Carbohydrates
53.2g (16.2g sugars)
Fibre
4.4g
Salt
1.7g
Calories
458kcals
Fat
19.5g (9.3g saturated)
Protein
15.5g
Carbohydrates
53.2g (16.2g sugars)
Fibre
4.4g
Salt
1.7g

Ingredients

  • Olive oil for frying and dressing
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g tin chopped tomatoes
  • 4 large soft flour tortillas
  • 6 fresh thyme sprigs, leaves picked and roughly chopped
  • 8 tbsp caramelised red onion chutney, from a jar
  • 150g soft rindless goat’s cheese
  • 100g rocket leaves
  • Splash balsamic vinegar

Method

  1. Heat the oven to 190°C/ 170°C fan/gas 5. Heat a glug of oil in a pan over a medium heat and fry the onion for 6-7 minutes until softening. Add the garlic and cook for a minute more, then add the tomatoes. Simmer for 20 minutes, stirring occasionally. Remove from the heat, leave to cool slightly, then whizz with a stick blender until smooth.
  2. Put the tortillas onto 2 baking sheets, then spread evenly with the sauce, leaving a 1-2cm border around the outside. Sprinkle with the thyme, then top with dollops of chutney and pieces of goat’s cheese. Bake for 15-18 minutes until the tortilla is golden and crisp at the edges and the cheese has melted. Dress the rocket in a little olive oil and balsamic and scatter it over the pizzas.

delicious. tips

  1. Swap the homemade sauce for a jar of good quality pasta sauce.

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