Crispy Tortilla Pizza with Basil & Tomato

Ingredients

• 1 (49 g) whole-wheat tortilla, 8-inch (20cm), no added sugar
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 1 garlic clove, grated
• 1/4 cup (62 g) tomato passata (strained tomatoes)
• 1/2 tsp (0.5 g) dried oregano
• 1 oz (28 g) part-skim mozzarella, shredded
• 1/2 cup (74 g) cherry tomatoes, halved
• 1 cup (20 g) baby rocket
• 1/4 cup (6 g) fresh basil leaves
• 1 tsp (5 ml) olive oil

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Method

1. Heat the oven to 220°C (425°F). Bake the tortilla on a baking sheet for 4 minutes on its own, until it starts to crisp; a base baked under sauce never does.
2. Blend the cottage cheese with the garlic using a stick blender and spread it over the base as a white sauce. Spoon the passata over, then scatter the oregano, mozzarella and tomatoes.
3. Bake 6 to 8 minutes, until the cheese bubbles and the edges are golden. Top with the rocket, basil and oil after it leaves the oven.