Thin Crisp Tortilla Pizzas With Tomatoes Goat Cheese Recipes

THIN CRISP TORTILLA PIZZAS WITH TOMATOES & GOAT CHEESE

Thin Crisp Tortilla Pizzas With Tomatoes & Goat Cheese image

This is an easy vegetarian recipe from a book called Simple Vegetarian Pleasures. My kids loved it too!

Provided by DaisyHeadMaisie

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 (8 inch) fat free tortillas
1 1/2 tablespoons olive oil
2 1/2 cups grated part-skim mozzarella cheese
4 plum tomatoes, sliced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 cup crumbled 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.

Nutrition Facts : Calories 478.7, Fat 34.5, SaturatedFat 16, Cholesterol 90.9, Sodium 882.6, Carbohydrate 6.9, Fiber 0.8, Sugar 3.2, Protein 35.1

TORTILLA PIZZAS WITH FETA CHEESE, TOMATOES, AND OLIVES

Tortilla Pizzas with Feta Cheese, Tomatoes, and Olives image

Provided by Food Network

Categories dessert

Time 30m

Yield Four 8inch pizzas

Number Of Ingredients 10

Ingredients

4 (8inch) flour (wheat) tortillas
1 1/2 tablespoons olive oil
4 plum tomatoes, finely diced
12 black olives (such as Kalamata or oilcured olives) pitted and halved
1 medium zucchini, halved lengthwise and sliced paper thin
1/2 cup thin slivers red onion
4 teaspoons finely chopped oregano, or 2 teaspoons dried oregano
Generous seasoning freshly ground black pepper
3 tablespoons fruity olive oil
8 ounces (1 1/2 cups) finely crumbled feta cheese

Steps:

Preheat the oven to 375 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 and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be 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.)
In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately

TORTIZZAS

Tortizzas image

Inspired by California Pizza Kitchen's now-discontinued Greek pizza, as well as the Manhattan bar Our/New York's also-discontinued tortilla pizzas (affectionately called "tortizzas" by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you're eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.

Provided by Eric Kim

Categories vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 to 4 Persian or mini seedless cucumbers, scrubbed and cut into 1/2-inch dice (about 2 cups)
2 ripe medium tomatoes, cut into 1/2-inch dice (about 2 cups)
1 1/2 teaspoons kosher salt (Diamond Crystal)
8 (6-inch) soft flour tortillas
2 cups shredded low-moisture mozzarella
2 teaspoons dried oregano, za'atar or Italian seasoning
1 cup plain yogurt
1 large garlic clove, finely grated
1 tablespoon fresh lemon juice
2 teaspoons honey, plus more for drizzling
1 cup crumbled feta
1 ripe Hass avocado, halved and thinly sliced
1/2 cup packed fresh flat-leaf parsley leaves and tender stems

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.

CRISPY TORTILLA PIZZA

Crispy Tortilla Pizza image

Simple, easy and fast way to make a pizza without waiting for dough to rise. From my food blog at: http://www.comfortcookadventures.com/2013/07/an-experiment-in-pizza-making.html

Provided by Mary Cokenour

Categories High In...

Time 12m

Yield 1 4 slices

Number Of Ingredients 4

Ingredients

1 flour tortilla (10 or 12 inch)
1/2 teaspoon olive oil
1 cup shredded mozzarella cheese, divided in half
1/2 cup pizza sauce

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.

Nutrition Facts : Calories 517.5, Fat 31.1, SaturatedFat 16.2, Cholesterol 92.3, Sodium 1126.2, Carbohydrate 28.8, Fiber 3.5, Sugar 3.9, Protein 30.1

EASY TORTILLA PIZZA

Easy Tortilla Pizza image

This is an extremely easy/fast way to prepare a delicious pizza that is light enough to be a snack, serves well as an appetizer, or is so good that is can be devoured alone! I make this often when entertaining guests and it always goes fast. You can make any sort of topping variations. The one below is the classic way I usually prepare it. I cook this also with my family. Each person gets their own tortilla to, as my kids say, decorate.

Provided by LPMUSTANG

Categories Main Dish Recipes Pizza Recipes Chicken

Time 23m

Yield 1

Number Of Ingredients 10

Ingredients

1 (8 inch) soft flour tortilla
1 teaspoon olive oil
1 pinch garlic powder
salt and ground black pepper to taste
3 tablespoons tomato sauce
1 cooked chicken breast, sliced
½ green bell pepper, chopped
2 green onions, finely chopped
⅓ cup shredded mozzarella cheese
1 pinch dried oregano

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.

Nutrition Facts : Calories 833.1 calories, Carbohydrate 37.1 g, Cholesterol 201.2 mg, Fat 43.1 g, Fiber 4.6 g, Protein 71.4 g, SaturatedFat 13.4 g, Sodium 1024.3 mg, Sugar 4.7 g

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