Cheesy Double-Wrap Pizza with Ham, Olives & Feta

Two wraps “glued” with melty cheese create a crisp, satisfying thin-crust pizza with big flavor and smart portions—perfect for lighter appetites.

Ingredients

• 2 large wraps/tortillas
• 1/2 cup shredded cheese (for “gluing” wraps together; plus topping, divided)
• 2 tsp olive oil, plus extra to drizzle (optional)
• 1 small garlic clove, finely minced (or 1/4 tsp garlic powder)
• 4 tbsp tomato paste
• 1/4 small onion, very thinly sliced
• 1/4 cup olives, sliced or chopped
• 3 oz (85g) ham, very thinly sliced
• 1.5 oz (45g) feta, crumbled
• 1 packed cup baby spinach or rocket (arugula), to finish
• Pantry staples: salt and black pepper

Method

• 1

  Step 1: Heat the oven + prep a tray

  Preheat oven to **230°C / 450°F**. Put a sheet pan inside to heat (this helps crisp the base). If you prefer, line a second tray with baking paper for easier transfer.

• 2

  Step 2: Make the double-wrap base (“cheese glue”)

  Lay **1 wrap** on a board. Sprinkle **1/4 cup shredded cheese** evenly over it, focusing slightly more on the edges (this seals). Place the **second wrap** on top and press firmly all over so it adheres.

• 3

  Step 3: Pre-crisp the base

  Carefully place the double-wrap onto the hot sheet pan. Bake **3 minutes** until the wraps feel a little firmer and the edges just start to turn pale golden. (This step prevents sogginess once the sauce goes on.)

• 4

  Step 4: Mix the quick garlic-tomato spread

  In a small bowl, mix **tomato paste**, **2 tsp olive oil**, and **garlic**. Add a pinch of **salt** and **pepper**. It should be thick but spreadable—add **1 tsp water** only if needed to loosen (optional pantry staple).

• 5

  Step 5: Top lightly (for better texture + easier eating)

  Spread the tomato mixture thinly over the base, leaving a **1 cm / 1/2-inch border**. Scatter **onion** and **olives**. Add **ham** in loose folds (so it crisps in spots). Sprinkle over **feta**, then finish with the remaining **1/4 cup shredded cheese**.

• 6

  Step 6: Bake until crisp and bubbling

  Bake **6–7 minutes** until the cheese is melted with golden spots and the wrap edges are crisp. For extra color, broil/grill **30–60 seconds** at the end—watch closely.

• 7

  Step 7: Finish with greens (fresh + volume)

  Immediately top with **baby spinach or rocket** so it just wilts slightly from the heat. Drizzle with a tiny touch of **olive oil** if you like, and crack over black pepper. Rest **1 minute**, then slice and serve.

Tips

• **GLP-1/weight-loss friendly tweaks (same ingredients):** Use a **very thin layer** of tomato paste, go lighter on the shredded cheese (it’s easy to overdo), and **pile on more rocket/spinach** after baking for volume without heaviness.
• **Crispier base:** Don’t skip the **3-minute pre-bake**, and keep toppings modest—overloading makes wraps steam instead of crisp.
• **Onion intensity:** Slice onion **paper-thin** so it softens in the short bake; thicker pieces stay sharp.
• **Serving suggestion:** Great with a simple side of extra **rocket/spinach** dressed with a pinch of salt, pepper, and a tiny drizzle of olive oil (optional pantry staple).
• **Storage:** Best eaten fresh for maximum crispness. If needed, refrigerate leftovers up to **2 days** and reheat in a **hot oven (220°C / 425°F, 4–6 min)** or dry skillet to re-crisp.

Nutrition (per serving, estimate)