Mozzarella, olive and za’atar pizzettes

With a tortilla wrap base, these tasty mini pizzas – or pizzettes – from Sabrina Ghayour’s latest book Simply, are inspired by Lebanese mana’eesh breads.

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Nutrition Facts

Mozzarella, olive and za’atar pizzettes

Amount Per Serving

Calories 231 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 631mg27%

Potassium 220mg6%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 813IU16%

Vitamin C 8mg10%

Calcium 234mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Mozzarella, olive and za’atar pizzettes

Flavoursome flatbread pizzettes

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: Italian, Lebanese

Servings: 4

Calories: 231kcal

Author: Sabrina Ghayour

Equipment

• Large baking tray

Ingredients

• 4 mini tortilla wraps
• olive oil for drizzling
• 2 tsp za’atar (heaped)
• 150 g ball of mozzarella (not buffalo mozzarella), torn into 1cm pieces
• 12 Kalamata olives pitted and sliced
• 2 tomatoes cut into 1cm dice
• maldon sea salt flakes
• freshly ground black pepper

Method

• Preheat your oven to its highest setting (with fan if it has one). Line a large baking tray with baking paper. Place the tortilla wraps on the prepared baking tray and drizzle with just enough olive oil so that when you rub it in it coats the whole wrap.
• Divide the za’atar between the tortillas, reserving a little for seasoning the topping, then divide the cheese, olives and tomatoes between them.
• Season with salt and pepper and the remaining za’atar, then bake for four to five minutes until the cheese has melted. Serve immediately.

Nutrition

Calories: 231kcal | Carbohydrates: 19g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 631mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 8mg | Calcium: 234mg | Iron: 1mg

Simply: Easy Everyday Dishes by Sabrina Ghayour, photography by Kris Kirkham, is published by Mitchell Beazley, (octopusbooks.co.uk).

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• Sabrina Ghayour on lockdown cooking and baking mishaps
• How to make Sabrina Ghayour’s kale and cabbage kuku with pine nuts
• How to make Sabrina Ghayour’s goats’ cheese pom-bombe
• How to make Sabrina Ghayour’s whipped ricotta and fig toasts

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