Tortilla margherita pizzas
Flour tortillas crisped in a skillet, topped with seasoned crushed tomato and fresh mozzarella, then broiled and finished with basil.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 480 kcal
Ingredients
Method
Heat the broiler to high with a rack about 6 inches below it. Mix the crushed tomatoes with 1 tsp of the olive oil, the garlic powder and salt. Tear the mozzarella and pat it dry with paper towels.
Heat a large skillet over medium-high heat. Brush one side of a tortilla lightly with oil and cook it oiled side down until crisp and spotted golden, about 1 minute. Flip and toast the other side for 20 to 30 seconds, then move to a baking sheet, crisp side down. Repeat with the second tortilla.
Spread the tomato thinly over each tortilla, leaving a narrow border, and dot with the mozzarella.
Broil until the mozzarella has melted into pools and the edges are golden. Broilers vary, so check after 2 minutes.
Tear over the basil, drizzle with a little olive oil and cut into wedges with a pizza cutter or scissors.
Tips
- Keep the sauce layer thin and pat the mozzarella dry; extra moisture is what makes tortilla pizzas soggy.
- No broiler? Bake the topped tortillas at 450°F for 5 to 6 minutes.
- Some fresh mozzarella is made with animal rennet. If you're strictly vegetarian, check the label.
