Flatbread pizzas

Pittas, naans and wraps are all ideal vehicles for giving new life to summery leftovers – pile on roasted meat or charred veg from barbecues, then top with fresh herbs or leaves. Dinner is served.

Ingreadient

• 6 tbsp base sauce or soft cheese (such as pesto, passata or ricotta)
• 2 flatbreads, naan, pitta or wraps
• 150g cheese (such as Cheddar or mozzarella), grated or torn
• 1 tbsp olive oil, for drizzling
• 50g cured meat (such as salami or Parma ham)
• 70g roasted or grilled meat
• 100g fresh vegetables, sliced (such as tomatoes or courgettes)
• handful soft herbs (such as basil or mint), leaves picked
• handful salad leaves (such as rocket or watercress)

Step by step

1. Preheat the oven to 200oC, gas mark 6. Put a large baking tray in the oven. Spread about 3 tbsp base sauce or soft cheese (enough to cover generously with a 1cm border round the edge) over each flatbread. Scatter over the grated or torn cheese and any toppings (except herbs or leaves). Season, then transfer to the hot tray. Bake for 7-10 minutes until the cheese has melted and is turning golden.
2. Tear over any soft herbs or salad leaves you have to hand and finish each with 1⁄2 tbsp oil drizzled over.