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Sainsbury's magazine

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  • Serves 2
  • Prep 10 mins
  • Total time 15 mins
0.0/5 rating (0 votes)

step by step

  • 1Lay one of the wraps out on a board and spread over the tomato puree and passata. Sprinkle over the oregano, both of the cheeses and the pepperoni before topping with the remaining wrap.
  • 2Heat half the oil in a large, non-stick frying pan and once hot, carefully slide in the pizzadilla. Fry for 1-2 minutes on a medium heat then flip out onto a plate (upside down). Add the rest of the oil then slide the pizzadilla back into the pan and fry on the other side for a further 1-2 minutes, until crisp and golden. By this time, the cheese will be melted and oozy.
  • 3Slice into wedges and serve immediately with a scattering of basil.
  • Recipe by Emily Jonzen

    Recipe photograph by Toby Scott

You will need

  • 2 large tortilla wraps, about 23cm diameter
  • 1 tbsp tomato puree
  • 2 tbsp passata with onion and garlic
  • a pinch of dried oregano
  • 100g grated mozzarella
  • 100g grated medium cheddar
  • 6 slices pepperoni
  • 1 tsp olive oil
  • a handful of basil leaves, to serve

+ Nutritional Information