4 gluten free tortillas (about 19cm/7½in diameter)*
400g chopped tomatoes
¼-½ tsp chili flakes (optional)
125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
small handful fresh basil leaves (optional)
2-3 tsp balsamic vinegar (optional)
2-3 tsp extra virgin olive oil (optional)
flaked sea salt and freshly ground black pepper
* you could also use, gluten free wraps, or gluten free pitta breads.
Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8.
Spray a bit of oil on two large baking trays and put two gluten free tortillas on each. Spray a little more on top of the tortillas.
Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border.
Scatter over the chili flakes, if using, and divide the cheese and peppers evenly over the top.
Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges.
Swap the trays around on the shelves half way through for even cooking.
Remove the tortillas from the oven and slide onto serving plates.
Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.
Recipe adapted from: Good Food