Top with passata, goats’ cheese, roasted red peppers and sunblush tomatoes then oven bake for 8-10 minutes for a quick and tasty dinner.


  • 2 Warburtons Gluten Free Multiseed Wraps
  • 2tsp olive oil
  • 1 clove garlic, crushed
  • 400g passata
  • Pinch of salt and black pepper
  • Handful of fresh basil leaves
  • 1 red pepper, de-seeded and sliced
  • 1 log of goats cheese (approx 200g)
  • 10 Sunblush tomatoes in oil
  1. Pre-heat the oven to 200°C/180°C fan/Gas 4.
  2. In a saucepan, fry the garlic in 1tsp of the oil very gently for just one minute then stir in the passata, salt and pepper and simmer gently for 6 -8 minutes. Turn the heat off and stir in half the basil leaves.
  3. Toss the red pepper slices in the remaining oil and place in a pre-heated chargrill pan for a few minutes each side. Alternatively roast in a hot oven for 5-10 minutes until the edges begin to brown.
  4. Place the wraps onto baking trays then divide the sauce between them and spread, leaving a small gap around the edges.
  5. Slice the goats cheese and divide between the two bases, add the pepper and sunblush tomatoes.
  6. Cook the pizzas for 8-10 minutes or until the cheese starts to melt.
  7. Scatter with the remaining basil leaves and serve with a green salad.