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Heat the oven to 180 fan.
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Using a spoon, spread a dollop of tomato purée onto the wrap, smearing it as close to the edges as you can.
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Top the pizza base with your toppings, dolloping the yoghurt on last.
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Cook in the oven for 15 minutes, or until the mushrooms and tomatoes are softened. Watch out for the base catching in the heat.
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Once cooked, top with the rocket and serve. I sometimes like to roll them up.
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This is embarrassingly simple, not particularly original, but very filling and delicious.