I had been planning to make pizza for dinner, to use up some mozzarella and assorted vegetables that were in the fridge. I told Kipper, thinking that we could have some fun making the dough together, stretching it out, doing the toppings…
“I don’t like pizza!”
Really? You always liked it before.
“I DON’T LIKE PIZZA!”
Well, no point making something she won’t eat. Skip to plan B.
Plan B is the quesadilla pizza hybrid. It’s basically a pizza, but disguised as a quesadilla. Kipper will ALWAYS eat a quesadilla.
These are actually easier to make than a pizza, because you don’t have to muck about making dough. It’s a quick assembly job, followed by 10 minutes in the oven while you wash up, set the table, and slice some fruit for dessert. Perfect! You can have the whole meal ready and be sitting down to eat it in 20 minutes or less, I’d say.
Serves 2 adults (and a small person).
Quesadilla pizza hybrid
You will need:
4 large tortilla wraps
Few tbsp extra virgin olive oil
1-2 tbsp tomato puree
1-2 tbsp basil pesto
2-3 good handfuls grated mozzarella
Vegetables or toppings of your choice – we used mushrooms, courgettes, olives and peppers – all sliced thinly
What to do:
Preheat oven to 180C.
Brush two of the wraps with olive oil, and place oil-side-DOWN on a nonstick baking sheet (or two, if they won’t both fit on one).
Mix the pesto with the tomato puree. Spread this evenly over the wraps, right to the edge.
Generously top with the sliced vegetables, or get your child to do this for you. Add a good layer of grated cheese.
Brush the remaining wraps with oil and place oil-side-UP on top of the wrap/tomato/vegetable/mozzarella stacks. Press down firmly.
Bake for around 10 minutes until the cheese is melted, the vegetables are cooked, and the tortillas are starting to crisp.
Cool for a minute or two, then transfer your quesadilla pizza to a board and cut into wedges to serve.