Ready in 10 minutes and only 383 calories.


  • 1 round wheat tortilla wrap as a base or 1 wholemeal pitta pocket (open and cut in half as the base for 1 person)
  • 50 g roasted red and yellow peppers in olive oil
  • 2 heaped tablespoons pesto
  • 45 g soft goat's cheese
  • 1 large handful of frozen garden peas
  • 8 black olives


  • Slice pitta pocket in half so you have two oval bases (alternatively we can use the tortilla base).
  • Drain the peppers, reserving the oil.
  • Spread 1 tablespoons of pesto over the base.
  • Scatter over the peppers and crumble over the goat's cheese.
  • Throw the peas over the cheese.
  • Mix the remaining pesto with a tablespoon of oil from the peppers.
  • Drizzle over the pizza.
  • Scatter the olives over. Gently heat under the grill until slightly melted.
  • Serve with lots of greens of your choice - watercress and rocket are particularly nutritious!

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