You know those nights where you’ve got a group of friends arriving soon, you know they’re expecting to be fed, and you really can’t be fucked! Charlie Cheesecaker’s got your back because this recipe is for you. The wraps turn into a delicious crusty base and the only limit to the toppings you use is the weight the base can carry. Keep it simple, keep it fresh and you’ll always back a winner. Got some leftover basil pesto in the fridge, swap this in to replace tomato sauce. Go further and try out some bbq sauce or even leftover bolognese sauce.
For this recipe, you’ll need a chefs knife, chopping board, and a baking tray lined with baking paper.
Step 1: Preheat your oven to as hot as it can go on the fan-forced setting. Place a baking tray with baking paper on the middle shelf so it can preheat with your oven.
Step 2: Prepare your first pizza. Smear a couple spoonfuls of the sauce over the wrap and then tear over a little mozzarella. Transfer to the oven and cook until the base is crisp and the mozzarella has melted.
Step 3: Remove from the oven and serve topped with basil, rocket, a drizzle of olive oil, grated parmesan, and salt and pepper. Simply slice with a chefs knife before serving.
Step 4: Repeat the above steps until either all of your wraps are gone, or until everyone is full.
8 wholegrain wraps
1 jar Leggos napoli sauce
1 ball buffalo mozzarella
1 bunch fresh basil
Extra virgin olive oil
A handful fresh rocket leaves
Salt and pepper to season