After a pretty gruelling HIIT session this afternoon I needed a high carb high protein meal to refuel. I had a quick flick through a couple of my cook books and came across this tortilla pizza in Joe Wicks, the Body Coach’s first book,Lean in 15 The Shift Plan. I’ve seen these all over Instagram and they look great, so thought I’d give it a go. I changed the Lean in 15 recipe up a bit after having a look in my fridge and cupboard, and decided to make my own tomato base using fresh tomatoes rather than tinned, as our cherry toms were looking a bit worse for wear and needed using up. Mama and I had one and half each as they were fairly small, but we both really enjoyed them. Although it’s obviously a mammoth task to try and replicate a real pizza, and don’t get me wrong it’s pretty impossible, but these were delicious and so easy to do. 10/10 would recommend.

Ingredients (serves 2):

– 1 Small onion

– 1 clove of garlic

– 15 baby plum tomatoes or cherry tomatoes (or half a tin of chopped tomatoes)

– 1 heaped tsp green pesto

– 1 tbsp tomato purée

– squeeze of honey (I like my sauce quite sweet)

– Two large wholewheat wraps

– Your favourite toppings (I used spinach, mushrooms, Parma ham and mozzarella)

– Fresh basil (optional)

Method:

1. Preheat the oven to 230 degrees C.

2. Finely chop the onion and garlic and fry on a medium heat until they begin to caramelised. Meanwhile, slice the tomatoes into quarters. Turn up the head, add the tomatoes, a tablespoon of water, the pesto, tomato purée and honey, and allow to boil and breakdown, adding a little more water if needed.

3. Meanwhile, put the spinach in a colander (if using) and pour boiling water over it to wilt it. Then pour cold water over it to cool it, before squeezing out as much water as possible.

4. Once the tomatoes have completely broken down into a sauce, spoon it evenly onto the wraps and add your toppings. Cook in the oven for 10-12 minutes.

5. Tear up the fresh basil and scatter evenly across the pizzas.

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