Eating healthily for me, doesn’t mean banning carbs or never enjoying treats, it’s all about balance. Balance is a word thrown around all over the place and of course, it means different things to everyone.
For me, all my meals (I would say 99% of them) are fresh and fully homemade – none of this microwavable shepherd’s pie malarkey. That’s not to say some of the healthier ready-meal ranges that supermarkets have brought out are rubbish, but they just aren’t for me. I have always had a passion for cooking and so that’s how I enjoy spending most of my evenings. Even when G offers to help, quite often I politely decline – perhaps one could call me a control freak when it comes to the kitchen…
Anyways I digress…
So, the other day for dinner I was going to cook up a fancy creation, but the shops didn’t stock the fresh herbs I needed and so I gave up that recipe all together and had to quickly think of something that was going to satisfy my Friday-night-hunger-feels. After a long week at work I was feeling 2 things – something quick/easy/no-hassle and something yummy/not-100%-‘healthy’/comfort food.
However, I did not go all out and order a takeaway as I actually quite often regret that decision because of the grease. Instead, I whistled up a quick tortilla pizza which tasted incredible and left me not feeling guilty one single bit!
What’s great about homemade tortilla pizzas is that you can fully customise and pretty much anything works. Mine was fully vegetarian, whilst G added parma ham to his as he couldn’t resist after a month of no meat/fish in Jan.
Below see the recipe for my pesto tortilla pizza with spinach, onion, and feta. Let me know what your recommended creations are in the comments below!
1 tbsp. green pesto
½ red onion (thinly sliced)
Handful of spinach
½ ball of mozzarella (sliced into rounds)
3cm square block of feta (crumbled)
1 tbsp. dill (chopped)
Salt and pepper
1 tsp. coconut oil
Drizzle of olive oil
– Preheat the oven to 220°C fan with a flat baking tray inside.
– In a small frying pan heat the coconut oil on a medium/high heat and fry the red onion for 5 minutes or until fully cooked through. Set aside in a bowl.
– Using the same pan as your onions, throw in a handful of spinach and wilt. Set aside.
– Lay your tortilla out on the side and spread the pesto all over the base, leaving 1cm around the edge.
– On top of the tortilla base spread the wilted spinach, cooked onions, mozzarella, feta and dill evenly.
– Season with salt and pepper and a drizzle of olive oil.
– Put the pizza in the oven and cook for 5 minutes or until cheese is melted and the edges of the pizza are going brown.
– Transfer onto a plate and serve with a side salad.