|2||tortillas — flour|
|1/2 tsp||fresh chillies — 573|
|1/4 cup||pasta sauce — Peppadew Tomato and Basil|
|60 g||mozzarella cheese — grated|
|20 g||sun-dried tomatoes — roughly chopped|
|2 tsp||pesto — basil|
|20 g||feta cheese|
|dried Italian herbs|
Preheat your oven to 200°C and place the tortillas on a baking tray. Brush the olive oil over the top of each tortilla, then flip them over so the oiled side is on the bottom.
Spread the tomato and basil pasta sauce over the tortillas in an even layer. Sprinkle the mozzarella and sundried tomatoes over the top. Spoon tiny dollops of pesto around the pizza, then crumble the feta over the top. Lastly, sprinkle a pinch of Italian herbs over each pizza.
Pop the tray in the oven for 7-8 minutes, or until the tortillas are crispy and starting to brown, and the cheese has melted. Slice and serve immediately.