Ingredients
2 large corn or wheat tortillas
180g/6oz tinned chopped tomatoes
1 tbsp tomato purée
2 sprigs oregano, leaves picked, finely chopped
1 garlic clove, grated
sea salt and freshly ground black pepper
For the topping
2 mushrooms, thinly sliced
2 small courgettes, very thinly sliced
30g/1oz pitted black olives, halved
3 salted anchovies, finely chopped
2 tsp baby capers
6 sun-blushed tomatoes, halved
3 slices Parma ham (45g/1½oz in total), roughly torn
4 slices reduced-fat salami (20g/¾oz in total), halved
100g/3½oz half-fat mozzarella, grated
10g/⅓oz Parmesan, freshly grated
small handful basil leaves, to serve
small handful rocket, to serve

Method
1.Preheat the oven to 170C/150C Fan/Gas 3½.
2.Place the tortillas on two baking trays and bake for 5 minutes, or until crisp, but not coloured. Remove the tortillas from the oven and increase the oven temperature to 200C/180C Fan/Gas 6.
3.Mix together the tinned tomatoes, tomato purée, oregano and garlic. Season to taste and stir well. Spread half of the tomato mixture evenly over each tortilla, leaving a 1cm/½in margin. Divide the toppings between the tortillas, finishing with the mozzarella and a final scattering of Parmesan.
4.Bake for 10–12 minutes, or until the cheese has melted and started to turn golden-brown. Cut the pizzas into wedges and scatter over the basil and rocket leaves to serve.

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