Potato & chorizo pizza breads with peppery tomato salad

Contains pork – recipe is for non-Muslims only
This recipe puts a healthy spin on the classic pizza, perfect for a family meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 287
  • fat 12g
  • saturates 5g
  • carbs 37g
  • sugars 5g
  • fibre 5g
  • protein 11g
  • salt 1.01g


  • 3 medium to large potatoes, very thinly sliced
  • 4 wholemeal tortillas
  • 6 tbsp half-fat crème fraîche
  • ½ an onion, thinly sliced
  • 8 thin slices chorizo from a pack, diced
  • 25g mature cheddar, grated
  • 3 tomatoes, roughly chopped
  • 2 tsp balsamic dressing
  • ½ a 50g bag rocket


Using up the creme fraiche
Creamy pea pasta. Soften a bunch of sliced spring onions in a little olive oil for a few mins. Stir in 200g frozen peas, 6 tbsp basil pesto and a splash of water. Bubble for 4 mins. Stir in 6 tbsp crème fraîche, then toss through 400g cooked pasta.


  1. Heat oven to 200C/180C fan/gas 6. Bring a saucepan of water to the boil, then blanch the potato slices for 2 mins until almost cooked. Drain well, then tip onto kitchen paper to dry.

  2. Put the tortillas onto baking sheets. Season the crème fraîche, then spread over the tortillas. Top with the potato slices, onion and chorizo, then scatter over the grated cheese.

  3. Bake for 8 mins until crisp and golden. Meanwhile, mix the tomatoes with the dressing and ½ tsp coarsely ground black pepper, then toss through the rocket. Pile a quarter of the salad in the middle of each tortilla and serve.

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