• 4 flour tortillas
• 1 can of Del Monte Chopped Tomatoes
• 125g tub ricotta
• 1 can of artichoke hearts (or Fresh)
• 125g mozzarella
• Rocket leaves
1) Place two large baking trays in the oven and preheat to Gas Mark 6, 220°C, fan 180°C. 2) Place the tortillas in a large work surface and spread the chopped tomatoes evenly across the tortilla. Sprinkle with artichokes hearts cut in segments, cheese and any toppigs you like. 3) Cook in the oven for 5-7 minutes, until the cheese has melted and the base is crispy and golden. Remove the warm tortilla pizzas from the oven and top each with a handful of rocket leaves and a little drizzle of extra-virgin olive oil, if you like, to serve.