Quick and easy recipe for Tortilla Pizzas
Olive oil to brush a pan/skillet
8 medium Tortillas/rotis
1 1/2 Shredded Mexican Blend Cheese
Freshly grated Parmesan Cheese
Topping that I used:
1 tbsp. Olive Oil
3 Sweet Peppers, sliced
3 Baby Bella Mushrooms, sliced
Pinch of Salt (Just to season Peppers and Mushrooms)
2 thick slices Boneless Smoked Ham, cubed
Heat a skillet or a pan on a medium temperature with olive oil, and add sliced sweet peppers and mushrooms. Saute for 4 to 5 minutes or until the peppers are almost cooked but still hold their crispiness. The mushrooms going to start to release some of the moisture, but do not worry. After 4 or 5 minutes add cubed ham. Stir and cook for one more minute. Line a plate with two kitchen paper towels and transfer it to the plate. The kitchen paper towel will absorb any additional moisture or oil.
Heat a large skillet or a pan and drizzle or brush a bit of olive oil. Keep temperature at medium to medium low.
Prepare a large cutting board or a tray and a kitchen towel.
Place tortilla in the skillet to toast and turn around after 30-40 seconds until you reach a nice golden color. As soon as you reach desired color transfer the tortilla to the cutting board and cover with kitchen towel to prevent from further drying. Continue until all the tortillas are toasted.
Turn the Oven Grill on HIGH. Place the toasted tortillas on a large baking sheet. You may work in batches. Add shredded cheese on the tortilla, a bit of sauteed peppers, mushrooms and ham and sprinkle a bit more cheese, and grated parm cheese, if you desire.
Toast for 20 to 30 seconds, or until the cheese is completely melted. Do the same with remaining tortillas. I garnished them with a sprinkle of dried parsley and oregano.
After you are done, just fold them and serve them on a large platter. Serve it with colorful fresh salad, and marinara sauce for a dip.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.