3tbspBallymaloe Italian Tomato Pasta Sauce(or full 180g Stir In Pouch)
50ggrated mozzarella(or cheese of choice)
1-2tbspextra virgin olive oil
2Mushrooms, sliced(or toppings of your choice)
Preheat the oven to 180C. Heat the Italian tomato pasta sauce in a saucepan until bubbling. Place the tortilla wrap base on a flat baking tray, top with some of the Italian tomato pasta sauce, the grated mozzarella, and toppings of your choice.
Bake in the oven until the edges are golden brown and the cheese is melted and bubbling. This can be between 8-12 minutes. While it’s cooking, you can make your basil oil by blending together the basil leaves and extra virgin olive oil. Drizzle this over your margarita pizza.