Two pizzas with goat's cheese and onion toppings

Caramelised onion chutney and goat’s cheese tortilla pizza

Name: Caramelised onion chutney and goat’s cheese tortilla pizza
Yield: Serves 4
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

Portion size: Serves 4
Hands-on time 20 min, simmering/oven time 35-38 min
Difficulty: easy

Vegetarian

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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.

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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

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Method

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.
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.