Our version uses a low-fat tortilla wrap as a base, and is topped with pea pesto and smoked salmon.
Ingredients and Method
Our version uses a low-fat tortilla wrap as a base, and is topped with pea pesto and smoked salmon.
Peas are a good source of soluble fibre which keeps blood sugar levels steady. They also provide sustainable energy for non-stop summer fun!
Nutritional content per serving
2050 kJ, 34 g Carbohydrate, 26 g Protein, 30 g Fat, 3.5 g Fibre
MAKES 4
1. For the pesto: Place 11/2 cups cooked peas, 1 garlic clove, 2 sprigs of mint, grated zest of 1 lemon, 1 T lemon juice and 1/3 cup ricotta cheese in a food processor and blend until smooth. Season to taste with salt and pepper.
2. Grill 4 tortillas on a griddle pan, one at a time, until crisp and golden on both sides.
3. Top the tortillas with dollops of the pea pesto. Arrange 200 g sliced smoked salmon on the tortillas. Drizzle with Greek yoghurt and scatter 100 g toasted pine nuts over all the pizzas.
Serve with fresh watercress.
