Pump­kin- head piz­zas

Sunday Tasmanian - Tassie Living - - TASTE -

8 x mini flour tor­tilla wraps ¹⁄³ cup ( 90g) tomato pas­sata 2 cups ( 200g) grated moz­zarella 120g thinly sliced salami ex­tra- vir­gin olive oil, for brush­ing

Pre­heat oven to 200° C. Us­ing a small sharp knife, cut each wrap into a pump­kin shape. Cut faces into four of the wraps and set aside.

Place the re­main­ing four wraps on two large lightly greased bak­ing trays lined with non- stick bak­ing pa­per.

Spread each base with one ta­ble­spoon of the pas­sata and top with half the cheese. Di­vide the salami be­tween the piz­zas and top with the re­main­ing cheese.

Sand­wich the piz­zas with the four pre­pared pump­kin- face wraps and brush with olive oil.

Bake for 10– 12 min­utes or un­til piz­zas are crisp and golden.

Makes four.

photography Ben Dearn­ley styling Steven Pearce recipes Jes­sica Brook

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