Fold and eat kind of finger food. Summer is coming before we know it, so these tortilla pizzas are a perfect food.
You can pretty much use any topping that you prefer. I used what I had that day in my fridge, and personalize them to our likings. For example, my boys do not like peppers. I omitted the peppers for them and used toppings that they like.
These take just a bit of time because I like to toast them individually in a pan or skillet. Then add toppings and broiling just to melt the cheese.
No, this pizza does not contain any sauce, but you can serve it with marinara sauce as a dip, which I did. Aren’t they fun though
Also, let me tell ya, far fewer calories than your regular pizza, so I am helping you with your waistline. You’re welcome!
- Olive oil to brush a pan/skillet
- 8 MEDIUM Tortillas
- 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 Boar’s Head, 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 further drying. Continue until all the tortillas are toasted.
Turn the Oven Broiler 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.
You may use any tortilla size and any flavor. If you have a larger crowd then maybe using a larger tortilla might be better to save time, but these medium-sized tortillas are perfect even for gatherings. Like I said, you can use any topping that you like. Philly cheesesteak or just mushrooms and cheese were fantastic, and I tried with Genoa salami, olives, and cheese, super delicious. If you do not eat ham, either omit or use cooked chicken and similar.