Tortilla Pizza Margherita
Here’s a fabulous idea from a famous chef: use a tortilla instead of a doughy crust to make a quick, fresh pizza. Garden veggies, cheese, and heart-healthy olive oil make a crowd-pleasing dinner in minutes, and the addition of a summery fresh herb gives it zing.
1 large whole-wheat tortilla
Olive oil as needed
1 tablespoon freshly-grated Parmesan
1 tomato, thinly sliced
Salt and freshly-ground black pepper, to taste
1 cup grated fresh mozzarella (buffalo is best, if you can find it)
1/4 cup shredded fresh basil
1 cup of any of the following: sauteed zucchini, grilled eggplant, roasted red bell peppers, lightly steamed broccoli or spinach.
1. Preheat oven to 500F.
2. Sprinkle a little olive oil on a cookie sheet and spread it around. Place tortilla on the oil, the turn it over to coat both sides. Sprinkle tortilla with Parmesan. Scatter tomato slices and optional vegetables on top and add salt and pepper to taste. Sprinkle with grated mozzarella. Drizzle with about 1 tablespoon olive oil.
2. Bake in preheated oven 8 to 10 minutes, until bubbly and crisp. Allow pizza to rest out of the oven for a couple of minutes, then sprinkle with shredded basil. Cut pizza into 4 wedges and serve.
Adapted from Chez Jacques, by Jacques Pepin (Stewart, Tabori, and Chang, 2007). Copyright (c) 2007 by Jacques Pepin. Reprinted by permission of Stewart, Tabori, and Chang.
Adapted from Chez Jacques, by Jacques Pepin (Stewart, Tabori, and Chang, 2007).