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.

 

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.

 

 

 

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14 Comments

  1. Pingback: pear, blue cheese and walnut salad with a maple syrup vinaigrette | Drizzle and Dip

  2. 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.

  3. William Baldie

    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!

  4. Sam

    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.

  5. 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

  6. Sam

    Thanks so much for the nice comments Janet and glad you enjoy. I love your ideas too, especially the artichokes.
    Sam

  7. I just made a vegetarian version of this for lunch! Wow! So delicious. I used some fresh figs instead of coppa as my boyfriend is vegetarian. I will definitely me making more tortilla pizzas in the future. They get so wonderfully crispy.

  8. Sam

    Thats Great Jo – thanks for the comment.

  9. Pingback: Easy naan bread pizza with roasted tomato sauce | Drizzle and Dip

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