High-protein tortilla pizza with prosciutto and spinach
From the foundersAlexander Eriksson·Founder & CEO
A quick, crisp pizza on a wholemeal tortilla topped with flavourful prosciutto, baked mushrooms and fresh baby spinach.
Ingredients
2 servings
- 2 stWholemeal tortillas (large)
- 1.5 dlChopped tomatoes (finely chopped)
- 100 gGrated mozzarella (max 12% fat)
- 120 gProsciutto (air-dried ham)
- 150 gFresh mushrooms
- 65 gBaby spinach
- 0.5 stRed onion
- 40 gApetina white cheese block 20%
- 0.5 stLemon (juice)
- 1 tskDried oregano
How to make it
- 1
Preheat the oven to 225 degrees (preferably fan for extra crispness).
- 2
Thinly slice the mushrooms and red onion.
- 3
Place the tortillas on a baking tray lined with baking paper. Spread the chopped tomatoes evenly over the tortillas.
- 4
Sprinkle over the dried oregano and the grated mozzarella.
- 5
Scatter the mushrooms and red onion over the cheese.
- 6
Bake in the oven for 6-8 minutes until the cheese has melted and the edges are golden and crisp.
- 7
Take the pizzas out and top straight away with prosciutto, fresh baby spinach and crumbled white cheese.
- 8
Squeeze a little fresh lemon juice over the spinach just before serving for a fresh acidity.
Kitchen tips
- Pre-bake the tortillas for 2 minutes before adding the toppings if you want an even crispier base.
- Avoid putting the spinach and prosciutto in the oven, as the ham turns salty and dry and the spinach loses its freshness.
AI-generated content. Always verify ingredients and allergen information yourself.
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