If you're feeling stuck in a rut with school lunch boxes or want to up your veggie intake, these pizzadillas with hidden veggie sauce could be a great addition to your lunch (or dinner!) offerings. Add in whatever toppings you and your family like - the one here is a salami and feta style pizza, although roasted pumpkin with caramelised onions, or smoked chicken with apricot and brie are good too.
Pizzadilla with hidden veggie sauce - makes 2 pizzadillas
4 tortilla wraps
1 teaspoon oil
2/3 cup hidden veggie sauce (recipe below)
Your choice of "toppings" - we used salami, feta, olives, spring onion, cheddar cheese but we've listed some other yummy flavour combinations below
Spread 1/2 of the hidden vege sauce on one tortilla wrap, spreading close to the edge, and repeat with another wrap (leaving 2 tortillas without sauce). Sprinkle your toppings over the sauce, then place a plain wrap on top like a sandwich, pushing down to help the topping ingredients stick. Once the cheese inside the pizzadilla melts when you are frying the wrap, it becomes like glue and helps hold onto the other wrap!
Heat a large frypan over medium heat and add the oil. Put the wraps into the frypan and cook until browned and a little crispy, then carefully flip it over and repeat on the other side. Done!! Pizzadillas can be served hot or as cold leftovers in a lunchbox. Serve with a salad or slaw for even more veggie goodness :)
Hidden veggie sauce has lots of uses in your cooking - use it as a sauce for pasta, a base for homemade tomato soup, in mince dishes (eg spaghetti Bol) or instead of tomato sauce!
Hidden veggie sauce - makes 2 cups
2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup prepared veggies - eg grated carrot, grated zucchini, diced red pepper, cook pumpkin, thinly sliced leek, baby spinach leaves
1 tin tomatoes
2 tablespoons tomato paste
Heat the oil in a frypan over medium heat, add in the onion and cook until softened but not browned (~5 minutes). Add in garlic and cook for one minute until fragrant. Add in the other prepared vegetables, and cook stirring occasionally for 5-7 minutes (you may want to add a dash of water if the veggies start to stick on the bottom of the pan). Add in the tinned tomatoes, tomato paste and seasoning, simmer for 5-10 minutes. Remove from the heat and puree with a stick blender or food processor. Can be stored in the fridge for 2 days or frozen for up to 3 months.
Other Pizzadilla "topping" combos you might like to try