Pumpkin- head pizzas
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.