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 from 4 of the wraps and set aside.

Place the remaining 4 wraps on 2 large lightly greased baking trays lined with non-stick baking paper. Spread each base with 1 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 4 prepared pumpkin-face wraps and brush with olive oil. Bake for 10–12 minutes or until pizzas are crisp and golden. Makes 4.