James Tanner makes two different pizzas that are perfect for the Easter Holidays - not only will the kids love them, but they can help make them too!
4 small flat breads
4 slices parma ham or sliced ham
150 ml passatta tomato pulp
80g cherry tomatoes, halved
50g black olives, pitted and drained
180g mozzarella ball sliced into 2 cm slices
1 teaspoon dried marjoram
1 teaspoon basil chopped and picked leaves for garnish.
1 garlic clove, peeled and minced
125g asparagus tips blanched
Small handful Rocket leaves to garnish
1 tbsp balsamic vinegar
2 tbsp olive oil
Preheat oven to 200c
If cooking one or two, lay the flat breads in pan on hob to warm through. If doing several place them onto a non stick or lined baking sheet.
In a bowl mix the passata, garlic, and dried herbs. Mix well then spread a thin layer across each tortilla. Scatter over the tomatoes halves, olives, and asparagus tips and lay over mozzarella pieces. Pop into a pre-heated oven for 6-8 minutes (or under a hot grill for 4mins) until the cheese melts and vegetables are warmed through, remove and slide onto a serving board.
Twist the parma ham slices and arrange on the pizzas then dress the rocket leaves with balsamic dressing and scatter over. Garnish with fresh basil and drizzle over any remaining dressing.
Try this alternative topping for the kids (or make up your own with whatever you fancy!): Add some tinned tuna or shredded cooked chicken (drumsticks are good for this), some tinned sweetcorn and cheddar cheese.
Serve with a simple salad of carrot sticks ,cucumber and cherry tomatoes.
Jon Rotheram sets us up for the weekend with his mouth-watering roast pork with fennel gratin - perfect for a family get together.
Looking for a quick and easy mid-week meal? Jon Rotheram's recipe uses quick-cook salmon and some fresh seasonal greens for a simple supper he'd be happy to serve in a restaurant.