Prep 10 min
Cook 50 min
Serves 6-8 children
Ingredients
200g peas, fresh or frozen200g tinned chickpeas, drained and rinsed1 small garlic clove, crushed with a little saltSalt and black pepper3 tbsp olive oil, plus extra to serve1 tbsp tahini1 big handful fresh mint, leaves picked, plus extra to serve2 lemons4 large wheat tortillas60g sun-dried tomatoes, roughly chopped100g mozzarella, grated Parmesan, to serve optional)Lettuce, to serve
Tlayudas (pronounced clah-yoo-dahs) are Mexican-style pizzas cooked over charcoal grills, and are usually eaten late at night on the streets of Oaxaca. There, the dough is made with corn, but here I make my own simple wheat tortillas or, if I’m in a rush, use ready-made ones from the shops. Toasted in a frying pan, topped with a variety of things and finished off…
