You already know how much I like a tortilla pizza for a speedy weeknight supper, but last weekend I made some green ones (literally and figuratively!) for lunch and they were so good I immediately wanted to share the recipe. And write it down for my own sake too, as it really was a winning combination and such a satisfying lunch!

An added bonus is that I have finally found a good use for green peppers (my least favourite pepper) and they taste great here, so now you know what to do with all those green peppers that come in the mixed packets. For me, they’re always left after I have used the red, yellow and orange ones.

Green tortilla pizzas, serves 2

Two medium flour tortillas

2 tbsp creme fraiche

2 handfuls grated cheddar

1 small courgette, sliced

1 medium green pepper, cut into thin strips

2 spring onions, sliced

2 large handfuls fresh spinach

a drizzle of olive oil

salt and pepper

1 batch green tahini yoghurt dressing

Place the two tortillas on a baking tray. Spread the creme fraiche onto the tortilla and scatter with cheddar. Add a little salt and pepper before adding the vegetables with the spinach and spring onions on top. Add more salt and pepper and drizzle with olive oil. Bake in 220C oven for 5-10 minutes. Add a few spoonfuls of green tahini yoghurt dressing to each pizza and serve.