Best Crispy Tortilla Pizza And Savings Salad Recipes

Crispy Tortilla Pizza image

Provided by Mary Cokenour

Categories High In...

Time 12m

Yield 1 4 slices

Number Of Ingredients 4

1 flour tortilla (10 or 12 inch)
1/2 teaspoon olive oil
1 cup shredded mozzarella cheese, divided in half
1/2 cup pizza sauce

Steps:

Preheat oven to 450F; place inside a 12 inch nonstick pizza pan to allow it to preheat with the oven.
Place tortilla on a plate or board from which it can be easily transferred. Brush the tortilla with the olive oil; spread half the cheese to within one inch of the edge. Pour the sauce, starting in the center and work outwards; spread remaining half of cheese over the tortilla.
Remove the preheated pizza pan from the oven and carefully transfer the prepped tortilla to its center. Place pan back into the oven and bake for seven (7) minutes. Transfer baked pizza to plate or board to be cut into fourths.

Nutrition Facts : Calories 517.5, Fat 31.1, SaturatedFat 16.2, Cholesterol 92.3, Sodium 1126.2, Carbohydrate 28.8, Fiber 3.5, Sugar 3.9, Protein 30.1

Tortizzas image

Provided by Eric Kim

Time 15m

Yield 4 servings

Number Of Ingredients 13

3 to 4 Persian or mini seedless cucumbers, scrubbed and cut into 1/2-inch dice (about 2 cups)
2 ripe medium tomatoes, cut into 1/2-inch dice (about 2 cups)
1 1/2 teaspoons kosher salt (Diamond Crystal)
8 (6-inch) soft flour tortillas
2 cups shredded low-moisture mozzarella
2 teaspoons dried oregano, za'atar or Italian seasoning
1 cup plain yogurt
1 large garlic clove, finely grated
1 tablespoon fresh lemon juice
2 teaspoons honey, plus more for drizzling
1 cup crumbled feta
1 ripe Hass avocado, halved and thinly sliced
1/2 cup packed fresh flat-leaf parsley leaves and tender stems

Steps:

Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas' edges are crispy but still pale, 8 to 10 minutes.
While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.