These are quick flatbread pizzas built on the herb-seasoned wraps from your shelf, topped with tomato and melted cheese. The wraps do the work here, so dinner comes together in twenty minutes. Serve them hot from the pan with a simple salad.

Serves 2. 20 minutes, 15 at the stove.

About 280 calories a serving, 20 g protein, 5 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. While the oil warms, drain 1 can of canned tomatoes and crush them with your hands into a bowl, then season with a pinch of salt and pepper.
2. Set one rosemary wrap into the hot oil and cook until the bottom chars in spots, about two minutes. Flip it and spread half the tomatoes over the surface, then tear half the mozzarella (3 oz) into pieces and scatter them on top.2 min
3. Cook until the cheese melts and the wrap is golden on the second side, two to three minutes, then slide onto a plate. Repeat with the second wrap, the remaining oil if needed, the rest of the tomatoes, and the remaining cheese.3 min

Note Swap canned tomatoes for fresh if you have them; halve and seed two medium tomatoes, then chop them and drain before using. Leftovers keep refrigerated for one day; reheat gently in a skillet. Serve with a green salad dressed with vinegar and oil.