Easy Tortilla Pizzas

Here are a few of my favorite recipes for fun little tortilla-crust pizzas that couldn’t be quicker or simpler to make. Because of their super thin crusts, they’re not only crisp and delicious, but they have a fraction of the calories of traditional pizzas. The best part is, they come together in a flash. I made all three of these recipes for dinner and cleaned up, all in less than an hour. Quite a feat for me since I tend to be a bit of a snail in the kitchen (I like to “dilly dally” as my Mom would say).

I hope these recipes will inspire you to come up with your own tortilla pizza creations. The one rule when making these pizzas is to not put too many toppings on or you’ll end up with a soggy mess. It’s for this reason that you’ll notice none of my recipes use a sauce. Even a light tomato sauce will keep the tortillas from getting crisp, resulting in disappointing pizzas. I hope you enjoy them as much as I do and be sure to send me your own creations.

TOMATO & THYME TORTILLA PIZZAS
2 whole wheat flour tortillas
1 clove garlic, sliced in half
¼ to ½ cup shredded pecorino cheese (not grated)
coarse kosher salt
freshly ground black pepper
red pepper flakes
2 tablespoon fresh thyme leaves

Preheat oven 500 degrees.

Arrange the tortillas on a baking sheet. Rub each tortilla with the cut side of the garlic. Sprinkle each one with a few tablespoons of cheese (reserve a couple teaspoons for later). Top with a layer of the sliced tomatoes. Sprinkle with a bit of salt, pepper, and a pinch of red pepper flakes (if using).

Bake for 5 minutes until the tortillas just begin to brown around the edges. Remove from the oven and top with the remaining cheese and thyme leaves.

MUSHROOM & PEPPER TORTILLA PIZZAS

2 teapoons olive oil
1 red bell pepper, sliced
½ pound mushrooms, sliced
1 teaspoon coarsely chopped garlic
¼ teaspoon coarse kosher salt
freshly ground black pepper
2 whole wheat flour tortillas
¼ to ½ cup shredded pecorino cheese (not grated)
red pepper flakes (optional)
2 green onions, curled or thinly sliced

Preheat oven 500 degrees.

Heat the olive oil in a small sauté pan over medium heat. Add the red bell pepper, mushrooms, garlic, salt, and black pepper to the pan. Saute until the peppers are tender, about 5 minutes

Arrange the tortillas on a baking sheet. Sprinkle each one with a few tablespoons of cheese (reserve a couple teaspoons for later). Top with a layer of the pepper/mushroom mixture avoiding any juices that have accumulated at the bottom of the pan. If using, sprinkle with a small pinch of red flakes.

Bake for 5 minutes until the tortillas just begin to brown around the edges. Remove from the oven and top with the remaining cheese and green onions.

PEAR & WALNUT TORTILLA PIZZAS

¼ balsamic vinegar
2 whole wheat flour tortillas
1 bosc pear, core removed, thinly sliced
¼ cup chopped walnuts
freshly ground black pepper
coarse kosher salt
¼ to ½ cup shredded pecorino cheese (not grated)

Preheat oven 500 degrees.

In a glass measuring cup, microwave the balsamic vinegar for 1-1/2 minutes. Continue to heat and stir every 30 seconds until the vinegar has reduced to just over a tablespoon. 2-1/2 minutes is the perfect amount of time for my microwave, but microwaves vary. Too long and the vinegar will burn and you’ll have to start all over. The finished product should be a syrup that will thicken as it cools. Set aside.

Arrange the tortillas on a baking sheet. Sprinkle each one with a few tablespoons of cheese (reserve a couple teaspoons for later). Top with a layer of the sliced pears. Scatter walnuts over the pears and sprinkle with pepper and a bit of salt.

Bake for 5 minutes until the tortillas just begin to brown around the edges. Remove from the oven and top with the remaining cheese. Drizzle with the balsamic syrup right before serving.