tortilla pizza

Here’s an interesting way to make pizza. You have to think of it more in terms of Italian pizza rather than our American pan fried kind, otherwise you’ll be disappointed (sorry). I got the recipe from FOOD magazine, and it is part of their special ‘Lite Cooking’ issue for January. It was actually quite tasty, really fast, and even my Pizza Hut Pan Pizza worshipping family enjoyed it! I left off the Pecorino Romano and fresh basil and it still turned out well, but next time I think I might substitute freshly diced tomatoes for the canned ones (they were a touch too sweet). I also added some diced broiled chicken to make it a little more filling.

two-cheese tortilla pizza

4 whole-wheat tortillas
1 teaspoon olive oil
29 oz. diced tomatoes, drained
3/4 cup coarsely grated part-skim mozzarella (3 oz.)
1 small chunk Pecorino Romano (1 oz.), shaved with a vegetable peeler
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red-pepper flakes

Preheat oven to 450F, with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with olive oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes.
Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.


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