Tortilla pizzas with salad and vino rosso

tortilla pizza

Tortilla pizzas are popular with at least eight people I know. The first time I tasted tortilla pizzas was at a dinner party given by our good friends, Cristina and Stefan.  The pizzas are quick to prepare, then 5-10 minutes in the oven and voilà or ecco là. Just remember not to overload them with cheese or toppings, otherwise you lose the essential lightness of their being.

Spread tortillas with a pasta sauce (tomato and basil works well). Add some toppings (mix and match: anchovies, red onions, black olives, salami or pepperoni, red and green peppers, mushrooms – the usual stuff). Grate some cheese over the tortillas (cheddar, Parmesan or whatever hard cheese takes your fancy). Bake or grill – baking’s easier, they won’t burn so readily, particularly in our oven with only two temperatures, hot and off.

Salads are good with this light pizza. Get a bag of washed salad ingredients, add some nuts, apple and peppers (or the things you like) and toss with a simple vinaigrette dressing.

Serve with a bottle of Chianti (or a Barolo if you’re trying to impress) and a fine meal has been created in the time it takes to watch an episode of Come Dine With Me.


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