CHEESEBURGER PIZZA

● Prep time 15 mins ● Cooking time 15 mins ● 343 cals per serving PIZZA can sometimes seem like the enemy when you’re trying to follow a healthy diet, but by swapping a dense, carb-laden pizza base for a tortilla wrap, you can eat it with a good conscience. Using some clever ingredients creates a classic cheeseburger taste, which feels like a real treat.

SERVES 1

● 75g 5%-fat minced beef

● Pinch of dried oregano, plus extra for sprinkling

● Pinch of onion granules

● Pinch of garlic granules

● Salt and freshly ground black pepper

● ¼ onion, finely diced

● ¼ red pepper, finely diced

● 1 ½ tbsp tomato puree

● 1 tsp balsamic vinegar

● 1 low-calorie tortilla wrap ● 1 small pickled gherkin, thinly sliced

● 20g reduced-fat Cheddar, grated

● 35g low-fat mozzarella PREHEAT the oven to 220c/fan 200c/gas 7. Line a baking tray with baking parchment. Put the minced beef in a bowl with the oregano, onion granules and garlic granules. Season with salt and pepper, then mix well and divide into 15 equal pieces, then roll them into meatballs. (You can freeze the meatballs at this point for cooking on another day.) Place the meatballs on the baking tray along with the diced onion and pepper. Cook in the oven for 5 minutes, then remove and set aside. Turn the oven temperature down to 200c/fan 180c/gas 6 and line a baking tray with greaseproof paper. Mix the tomato puree with the balsamic vinegar and spread it over the wrap. Place the wrap on the lined tray. Spread the cooked meatballs, onion and pepper over the wrap, then sprinkle with the gherkin slices. Cover with the grated Cheddar, then tear the mozzarella into pieces and arrange on top. Sprinkle with oregano. Bake for 7 minutes or until the wrap is crisp and the cheese is melted and golden brown. Remove from the oven and serve.