Wrap Pizzas with Garlic and Thyme Oumph!

Ingredients

  • Gluten Free

  • Dairy Free

  • Vegan Friendly
Tomato Sauce
  • 1 onion diced
  • 4 garlic cloves crushed
  • 2 tinned chopped tomatoes
  • Salt and pepper
  • 2 tbsp. EVOO
  • 2 tsp Tomato ketchup
  • 1 packet of BFree Multigrain Wraps
Toppings
  • ½ cup sundried tomatoes
  • ½ black olives
  • ¼ cup capers
  • Small handful fresh basil leaves
  • Handful of rocket
  • Vegan mozzarella about 1-1/2 cupful’s
  • 1 packet of Oumph! Thyme and garlic
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Method

1

Start by making the tomato sauce, Sautee the onions until caramelized and lightly golden, add the garlic and continue to cook for a minute or two.

2

Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.

3

Check for seasoning and using a hand held stick blender, give it a little blast to make a smoother sauce. Don’t overdo it we aren’t looking for a soup. Return to a very low heat, and stir in the EVOO, leave until you’re ready to serve.

4

Pre heat the oven to 180°C

5

In a large frying pan and a 2 tbsp. light oil and cook the Oumph! For about 5-10minutes, until defrosted and lightly golden on the outside. (Or per packets instructions).

6

Prepare all the toppings you wish to use, either from the list above or your own selection.

7

Place 2-4 BFree wraps in the oven directly on shelf for about 3-5 minutes to dry out a little and firm up.

8

When you’re ready remove them from the oven and spread each one with a thin layer of the tomato sauce, vegan mozzarella, the Oumph! And whichever other toppings you have chosen.

9

Place back into the oven until the cheese has melted and tortilla base crisped up.

10

Finish with some fresh rocket and basil leaves.