Potato & chorizo pizza breads


Potato & chorizo pizza breads

Potato & chorizo pizza breads
Potato & chorizo pizza breads

These low-fat crispy pizzas are inspired by a popular German snack – try swapping the chorizo for ham or salami.


SERVES 4 – 30 minutes

– 3 medium–large potatoes, very thinly sliced.

– 4 wholemeal tortillas.

– 6 tbsp half-fat crème fraîche.

– ½ onion, thinly sliced.

– 8 thin slices chorizo from a pack, diced.

– 25g/1oz mature Cheddar, grated.

– 3 tomatoes, roughly chopped.

– 2 tsp balsamic dressing.

– ½ × 50g bag rocket leaves.


Step 1:
Heat oven to 200C/180C fan/gas 6. Bring a pan of water to the boil, then blanch the potato slices in it for 2 minutes until almost cooked. Drain well, then tip on to kitchen paper to dry.

Step 2:
Put the tortillas on to baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.

Step 3:
Bake for 8 minutes until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ teaspoon coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve straight away.

Note : PER PIZZA 287 kcals, protein 11g, carbs 37g, fat 12g, sat fat 5g, fibre 5g, sugar 5g, salt 1.01g

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