Thin & Crispy Tortilla Pizza
An ultra-thin, crispy pizza baked directly on a griddle over a tortilla base. The grill rack ensures a perfect crunch.
- Time
- 13 min
- Serving
- 385 kcal
- Ingredients
- ≈ $2.64
- Protein
- 18 g
Ingredients
- 1 Wheat tortillaspack 240 g ≈ $2.50 60 g
- 2 Canned tomatoespack 400 g ≈ $1.30 45 g
- 3 Mozzarellapack 125 g ≈ $1.80 65 g
- 4 Cherry tomatoespack 250 g ≈ $2.50 60 g
- 5 Fresh basilpack 30 g ≈ $2.50 4 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 425°F (220°C) with the rack in the middle.
Mash tomatoes with salt and spread a thin layer over the tortilla.
Arrange mozzarella3 slices and halved cherry4 tomatoes on top.
Transfer the tortilla directly onto the grill rack.
Bake for 8 minutes until the edges are crispy and the cheese is melted. Garnish with fresh5 basil before serving.
Tips
- Why it works
- Set the rack in the middle of the oven so the dough doesn't burn on the bottom from strong heat. 220 °C is needed for a quick crunch: if it's lower, the tortilla will go soft instead of browning.
- Substitutions
- Use 40 g of regular tomatoes cut into quarters instead of cherry tomatoes. Use 60 g of any processed cheese instead of mozzarella, but it will melt less.
- Common mistakes
- If the cheese hasn't melted and stayed in clumps, the tortilla was in the oven for less than 8 minutes or the mozzarella was too cold.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Reheat in the microwave for 20 seconds under a lid so it doesn't lose its crunch.
- Serve with
- Serve with 100 g of arugula salad and 1 tbsp of olive oil, dressed with lemon juice.
Comments 0
Sign in to leave a comment.
No comments yet.