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Toppings:

  • Robertsons Origanum 6 x 300g 1 g
  • Garlic, roughly chopped 10 g
  • Mushrooms,Filed mushrooms, broken (divided evenly between 4 pizzas) 150 g
  • Red Onion (sliced) peeled and sliced (divided evenly between 4 wraps) 215 g
  • Butter 40 g

Assemble:

  • Robertsons Origanum 6 x 300g
  • Feta cheese, low fat crumbled 110 g
  • Peppadews, sliced (divided evenly between 4 wraps) 80 ml
  • Wholewheat Sundried Tomato and Basil Wraps4 no
  • Sunflower seeds(divided evenly between 4 wraps) 40 g

Garnish:

  1. Toppings:

    • Using a stick blender, blend the Knorr Tomato Pronto, Robertsons Veggie Seasoning, Robertsons Origanum and garlic until smooth.
    • Saute’ the mushrooms in the 20g of butter.
    • Caramalize the onions in the other 20g of butter.
  2. Assemble:

    • Spread the tomato mixture on the base of the wrap, followed by a portion of mushrooms and onions.
    • Crumble the feta evenly over the pizza and place the sliced peppadews evenly.
    • Sprinkle the Robertsons Italian Herb and Robertsons Origanum over each wrap and bake in the preheated oven at 180˚C for 7 minutes.

  3. Garnish:

    • Season with cracked black pepper and the fresh herbs.
    • Drizzle the Hellmanns Mediterranean Light dressing over the cooked wraps
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