Pesto Tortilla Pizza with Spinach, Onion and Feta

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.

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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…

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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.

PIZZA?

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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!

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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!

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Ingredients:

1 tortilla
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

Method:

– 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.

Enjoy!

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IH xo

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