PROSCIUTTO & ROCKET PIZZA 

Makes 1

2 Farrah’s Multigrain Wraps
30g cheese, grated
20g parmesan cheese, grated (15g for middle, 5g for topping)
2 tsp pesto
5 sundried tomatoes, thinly sliced
2 slices prosciutto ham, roughly torn
1 handful (10g) rocket leaves

Preheat oven to 180°C.

Place one wrap on a baking tray then sprinkle with the grated cheese and 15g of parmesan cheese. Place the other wrap on top of the cheese, then spread pesto on top of the wrap.

Add the tomatoes, ham and remaining parmesan cheese.

Bake in the oven for 5–10 minutes, until the edges are crisp and the cheese has melted. Remove from the oven and top with rocket leaves.

  • Farrah’s Wraps are great used for thin-crust pizza bases with a wide variety of toppings – try roasted chicken and cranberry sauce, or ham and salami with a tomato base…there are no rules, so get creative!