Parma and tomato wrap pizza

Method

1. Preheat the oven to 220°C/fan200°C/gas 7.
2. Lay the tortilla wraps on 2 baking sheets and spread each with the sun-dried tomato paste.
3. Scatter each tortilla with cherry tomatoes, Parma ham, a handful fresh salad spinach and the buffalo mozzarella, drained and torn into pieces.
4. Drizzle each with olive oil and scatter with a little dried oregano. Bake for 10-12 minutes. Serve with a mixed salad.