This pizza is super quick and easy to make. We used leftovers of confit de canard/confit duck leg, but it can easily be shredded chicken (from when you make soup), pulled pork or leftovers from a roast (leg of lamb, lamb shoulder, etc.). We used mashed potatoes to spread on the tortilla wraps, but it could easily have been passata or chopped tomatoes. Sprinkle with grated cheese and bake them at 200 degrees Celsius (392 degrees Fahrenheit) with fan for 3 minutes. Optionally, place some arugula salad or herbs on the pizzas when they come out of the oven. We calculate 2 per person for a main course or 1 per person for an appetizer/lunch.