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tortilla piza with pear, blue cheese, coppa, walnuts and rocket
I got into making pizzas using tortilla’s as a base last year and find them to be the perfect way to get a pizza fix in a hurry. I always have flour tortillas on hand either in my cupboard or in my freezer, so within 10 minutes you can knock up a delicious snack. The thinner base means you just need a light smattering of toppings so there is none of the heavy, stodginess of an ordinary pizza base, but all the taste.
a thin layer of toppings packs a flavour punch
I was making a pear, blue cheese and walnut salad with rocket, and figured these ingredients would work well on a pizza.
- pre heat the oven to 200 C
- brush a flour tortilla with olive oil (I used the Willowcreek parmesan infused olive oil)
- grate a light dusting of pecorino or parmesan over the base
- scatter small chunks of blue cheese fairly liberally over and arrange a few very thin slices of pear around
- I tore up 2 slices of Richard Bosmans coppa
- bake for 4 – 5 minutes until the edges are just starting to brown and all the cheese has melted
- sprinkle over chopped walnuts and fresh rocket
Its rich and creamy, salty and sweet and would be perfect with drinks.
My previous tortilla pizza recipe can be found here.
salty and sweet, soft and crunchy
thin slices make this perfect as a snack with drinks
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{ 8 comments… read them below or add one }
Now THAT looks like my kind of snack!
What a great way to get a pizza fix (which seems to be a constant craving lately) but without the mass of calories from a standard pizza loaded with cheese and a thicker base. Stunning.
Looks fantastic and I love the idea of using the tortillas! It’ll be great if you grill the pears before hand and can even add a few asparagus spears!
Thanks William, asparagus would be lovely.
Evidently I need to get in on that coppa action…
Richard Bosmans coppa is lovely. I like that it is quite dry and not too fatty, whilst delivering on the salty ‘bacon-ey ness”. A nice alternative.
Thank you – I loved this idea. I used bottled sauce and made a classic pepperoni and it was fantastic. My best was with chopped artichoke hearts, chopped mushrooms that had been sauted in butter, and asparagus pieces (can be grilled first). Then a small bit of mozzarella.
I didn’t realize that the oven temperature was in Celsius – it came out much better when I turned it up to 400 degrees F.
So far I’ve made 2 things from your blog and they have both been amazing.
Blog On,
Janet
Thanks so much for the nice comments Janet and glad you enjoy. I love your ideas too, especially the artichokes.
Sam
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