Wrap pizza

Singlemade: pizza-wrap

It’s a wrap! 🙂 Tortilla wraps are great to cook with. And they’re fun! Just like pizza! But pizza can be heavy, so here’s a ‘light’ pizza with a tortilla for a bottom! It’s ready in a minute in the frying pan and it has plenty of vitamins!

I’ve made two varieties (bacon bits – fig and salami – mushrooms), but you can let your imagination run wild with the toppings. Even pineapple is permitted! ;-p

Looking for more wrap inspiration? Try the quesadillas and the wrap with beetroot and smoked salmon!

Singlemade: pizza-wrap

Print Recipe
Wrap pizza
Wrap pizza
Course Appetizer, Lunch, Snack
Prep Time 10-15 min
Servings
Ingredients
Base
Toppings
or
Course Appetizer, Lunch, Snack
Prep Time 10-15 min
Servings
Ingredients
Base
Toppings
or
Wrap pizza
Instructions
The fig pizza
  1. Heat a pan over a high heat and don’t add any grease. Once hot, add the bacon bits to the pan and fry until they’re crispy, i.e. stir as little as possible!
  2. Meanwhile, set out the other ingredients where they’re handy.
  3. Wash the fig and dry it.
  4. As soon as the bacon bits are done, pour them out onto a plate, covered with a paper towel. Drain the grease out of the pan and dry off the pan with a paper towel.
  5. Now add the tortilla wrap to the pan and leave to heat for about 1-2 minutes. Turn the wrap over and turn the heat down to medium. Spread one tablespoon of cream cheese over the wrap. Don’t lay it on too thick and make sure you leave an edge.
  6. Now cut up the fig into thin crescents over the wrap and spread them evenly, along with the bacon bits.
  7. Season with herbs de Provence, pepper and salt.
  8. Leave to fry until the bottom is golden brown. It’ll start to smell beautifully.
  9. Take out the pizza by sliding it out onto a board or a plate. Garnish with a few arugula leaves and sprinkle with some good olive oil. Cut into slices and eat it like you should eat a pizza: with your hands. :-p
The salami pizza (the same basic principle)
  1. Fry the mushrooms.
  2. Add the wrap to the pan and spread the cheese over it.
  3. Add the toppings (hold the tomatoes) and season.
  4. Bake until the bottom’s golden brown and slide out.
  5. Garnish with the tomatoes and sprinkle with the olive oil. Eat with your hands! 🙂
Recipe Notes

* If you love goat’s cheese, then use a spreadable one (like Chavroux) to replace the cream cheese.

** If fig season’s over, you can use some soft dried apricots or figs. Or fry a diced apple in the bacon bits’ grease.

Important: Use a pan that’ll fit the tortilla wrap! If it’s too small, your pizza won’t fry!

Singlemade: pizza-wrap


Input Singlemade test panel

Tip: Carine and Christel used Philadelphia cheese with garlic! Carine used smoked bacon for extra convenience. A healthy, delicious pizza, she concludes.

Christel went all out with the toppings. The bacon bits took home the prize, but the one with halloumi was a great contender (tip)!

Jomme’s a fan: super easy and super good. His golden tip: sprinkle some balsamic vinegar over the pizza!

Kim’s son doesn’t like wraps but loved this one, disguised as a pizza! She made the fig-variety to much applause. Next time she’ll try a Marguerita!

Beau needed to clean out her fridge, sho she made leftover pizza! Tip: it works well with some left over seasonal mushrooms. 😉 She’ll definitely try this one out when she’s having friends over. It’ll be a make your own fast pizza-party! 🙂 (Tip!)


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)