Recipe for quesadilla pizza with green pea sauce

Ffriendly cheese and tomatoes with added extra vegetables. The usual tomato puree is a quick fix as a “pizza sauce”. I came across it recently Sorso sauce who make pasta and puree with fresh tomatoes in London and are worth the extra cost for a bright, homey taste. Green dip also works well with carrot sticks or pitta chips.

Hours

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingridients

For a quesadilla pizza

• 75 g of boiled pumpkin (frozen well) or sweet potatoes
• 2 mini wrappers (approx. 15 cm in diameter)
• 50 g grated cheddar
• 1 tablespoon tomato puree
• ½ teaspoons of vegetable oil

For green pea spread

• 150 g of frozen peas, thawed
• 2 tablespoons rapeseed oil or avocado oil
• Juice of half a lime
• 1 tablespoon red onion, very finely chopped (optional)
• 1 tablespoon chopped fresh coriander (optional)
• a pinch of chili sauce (optional)

Method

1. Mash the pumpkin or sweet potatoes and spread on one tortilla. Sprinkle the top with grated cheese. Mix the tomato puree with one tablespoon of water and spread it over the other tortilla, then mix both together into a sandwich.
2. Coat the base of the heavy pan with vegetable oil and heat. Bake the tortilla sandwich on both sides until browned and the cheese melts. Cool, then cut into triangles or twist and cut into spirals. It can be prepared up to two days in advance and stored in the refrigerator.
3. To prepare the dip, put the peas in a beaker with a stick mixer and add the oil and lime juice and a pinch of salt. Stir until really smooth – it will take a few minutes to get rid of the annoying sandy texture of pea shells, so stick with it. If using them, stir in the onion, coriander and chili.
4. Store in the refrigerator for two days.