I’ve got a little arrabiatta sauce left over from the prawn arrabiatta dish I made the other night so I’m using that as a sauce base. You can use a thick tomato sauce and a sprinkle of chilli flakes otherwise. I’m using a tortilla wrap as a base as they crisp up and are a quick alternative to making your own. You’ll need for 2 Put the oven on 200c. If you want to make the sauce it is quick and delicious to do so. Drizzle a little oil in a pan, add a chopped garlic clove, a few chilli flakes or finely sliced fresh chilli, a tin of tomatoes and a tsp each of oregano and thyme, and a tsp of sugar and allow to bubble for 10 minutes to thicken. This will give you plenty for the bases for the pizza and to make a pasta sauce for another dish. Freeze what you don’t use tonight. Put the tortilla wrap on a baking sheet and spread the sauce in the middle, add some capers, chopped olives, basil leaves, a few sliced tomatoes and grated cheese. A drizzle of olive oil will help keep the topping moist while it cooks. 10 minutes and it’s ready. Tear a few torn basil leaves on to the top. So much nicer than a shop bought pizza!