Garlicky Mushroom, Olive and Veggie Bacon Pizzas

• 2 tortilla wraps (I use the 'Genius' branded ones)
• 200g passata
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried basil
• 2 garlic cloves, finely chopped
• 4 streaks of veggie bacon (I use 'This Isn't' branded ones)
• 50g feta cheese (vegan or made completely from sheep/goats milk)
• 20g grated parmesan (vegan or made completely from sheep/goats milk)
• 2 tbsp pitted kalamata olives
• 100g mushrooms, sliced
• Extra-Virgin Olive Oil
• Additional: balsamic vinegar, salt and pepper

1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. In a large frying pan, heat up some olive oil over a medium-high heat and add one of the chopped garlic cloves and sliced mushrooms, cooking for roughly 5-10 minutes until the mushrooms have softened and turned slightly golden brown around the edges.
3. In a small bowl, mix together the pasta, the other garlic clove, dried rosemary, dried basil and dried oregano, and give everything a really good stir. Season with some salt and pepper.
4. On a large baking tray, lay one tortilla wrap and spoon over a tablespoons worth of the passata mix and spread evenly. Lay the other tortilla on top and top with enough of the passata mix so that the wrap is completely covered. Sprinkle over a the vegan grated parmesan, crumble over the feta cheese and sprinkle over the sliced pitted kalamata olives, and then layer over the cooked mushrooms.
5. Using the same frying pan from before (it doesn't need to be cleaned!), cook the 4 streaks of veggie bacon until they are crispy and hot, and then layer these over the pizza too. Place the tortilla pizza in the oven to cook for roughly 10-15 minutes or until the edges are golden brown and the toppings have crisped up slightly. Serve immediately with a drizzle of balsamic vinegar and enjoy the pizza whilst it’s warm.

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