Mozzarella, Olive And Za’atar Pizzettes

I came up with these when I needed to use up some mozzarella and I resorted to raiding my spice rack. It’s a marriage of the Lebanese mana’eesh (za’atar-rubbed breads) and the humble Italian pizza, but ultimately very different to both of them. These are stupidly simple and surprisingly delicious – my two favourite qualities in a good recipe.

Makes 4

4 mini tortilla wraps

olive oil, for drizzling

2 heaped tsp za’atar spice mix

150g 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 and freshly ground black pepper

•  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 4-5 minutes until the cheese has melted. Serve immediately.