Crispy Tortilla Pizza Recipes

CRISPY TORTILLA PIZZA AND SAVINGS SALAD

Steps:

• For the caramelized onions: Cook the onions in the butter and oil in a skillet over medium-low heat, stirring occasionally, until caramelized, about 20 minutes. Set aside.
• For the pizza: Cook the sausage in a skillet, breaking up with a wooden spoon, until crumbled and cooked through. Set aside.
• Adjust an oven rack in the middle position and preheat the broiler to high. Add the oil to a large nonstick skillet over medium heat, then add a tortilla; this will start crisping the bottom of the tortilla before it goes in the oven. Almost immediately, build the pizza right in the pan, starting with a quarter of the tomatoes followed by the a quarter of the cheese, making sure the cheese goes all the way to the edge and beyond. Then add a quarter of the onions and a quarter of the sausage. Transfer the skillet to the broiler and cook until the cheese is golden brown and melted, 4 to 5 minutes. Repeat with the remaining pizza ingredients to make 3 more pizzas. (You can hold the pizzas in a warm oven while you make the others.)
• For the salad: Place the lettuce in a salad bowl. Top with the tomatoes and bacon and drizzle with dressing.

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

TORTILLA PIZZA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the passata, garlic, olive oil, herbs and season well. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

CRISPY TORTILLA PIZZA

Steps:

• Preheat oven to 450F; place inside a 12 inch nonstick pizza pan to allow it to preheat with the oven.
• Place tortilla on a plate or board from which it can be easily transferred. Brush the tortilla with the olive oil; spread half the cheese to within one inch of the edge. Pour the sauce, starting in the center and work outwards; spread remaining half of cheese over the tortilla.
• Remove the preheated pizza pan from the oven and carefully transfer the prepped tortilla to its center. Place pan back into the oven and bake for seven (7) minutes. Transfer baked pizza to plate or board to be cut into fourths.

CRISPY WHITE PIZZA

Steps:

• Preheat the oven to 375 degrees F.
• Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.
• In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.
• Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.
• Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.
• Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.
• Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!

TORTIZZAS

Steps:

• Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
• Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
• Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas' edges are crispy but still pale, 8 to 10 minutes.
• While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
• To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.

THIN CRISP TORTILLA PIZZAS WITH TOMATOES & GOAT CHEESE

Steps:

• Preheat oven to 275 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas over and brush again. Bake 8-10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas shouldbe golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.).
• Sprinkle the mozzarella evenly over the 4 tortillas. Place the tomatoes over the cheese.
• Combine the garlic, olive oil, and basil and drizzle the mixture over the tomatoes.
• Bake about 12 minutes, or until the cheese is bubbly. Alternate the placement of the baking sheets halfway during the cooking time. Remove the pizzas from the oven, then sprinkle bits of goat cheese all over their tops. Serve immediately.