Speedy Peet-Za

1 Make the tomato sauce first. Put garlic and olive oil in a saucepan and set pan over a lowish heat. Cook for a few minutes until the garlic just starts to colour. Immediately pour in the canned tomatoes. Season with salt and a pinch of oregano, a pinch of sugar and plenty of freshly ground black pepper. Bring to the boil, then lower the heat and cook gently for about 25 minutes, until pulpy, stirring often towards the end of cooking.

2 Fry chorizo slices on both sides in a hot oiled pan. Transfer to a plate when they are browned.

3 Preheat oven to 180°C (350°F). Put 4 tortillas on a baking sheet lined with baking (parchment) paper. Spray lightly with cooking oil. Spread tomato sauce over tortillas. Top with sliced chorizo. Sprinkle with mozzarella, then oregano. Season with a little sea salt and a grinding of pepper.

4 Cook until golden brown and bubbling, about 7-10 minutes. Remove from oven, cool for 3-5 minutes (get the next batch on cooking) and scatter a little rocket over the top. Serve whole or cut into wedges.

Recipe Notes

Making a batch of tomato sauce takes all of 5 minutes, then just let it simmer away while you prep the ingredients. Get the kids assembling their own Speedy Peet-zas with their favourite toppings. While I push towards making your own tomato sauce (it’s simple, dirt cheap and is made with just 3 ingredients: tomatoes, oil and garlic), I recommend a shortcut by using pre-grated ‘mozzarella’ cheese. It works a treat.

Use semi-dried chorizo sausages, the sort you don’t eat raw, but that are still soft enough to slice easily.

These Speedy Peet-zas make a great home for leftover roast vegetables, thinly sliced.