Food

Tortilla Pizza Recipe

March 7, 2013 /
I’m so tired at the moment! My mum has been ill with stress for a few days so I haven’t had any time to catch up on the sleep as Little Miss has taken all her naps in our room instead of my mum’s; meaning I haven’t been able to go back for a nap. I know an extra hour doesn’t seem like much to anyone but when your baby is up a few times a night because she is teething, an hour is a like a celestial gift! Today I don’t even think I pulled a brush through my hair! Such is the life of a mother.
Due to my terrible tiredness, I have a simple blog post to share tonight, another recipe. This is one of my favourites for a fast, easy lunch. It’s inspired by the Toastadas served at the Slug & Lettuce (I worked in one for a while) along with the Leggera pizzas served at Pizza Express which I’m sure you’ve seen promoted through Pizza Advertisement Slogans online. It’s another nice change from sandwiches (something I’m not a huge fan of) and is great for using up fridge left overs. I give you the Tortilla Pizza. The ingredients i’m listing below are for one pizza, of course you simply multiply them for however many people you’re serving but I usually make this for myself, on a day my mum has lunch at school. This usually means I only have myself to feed.

 

Ingredients
Two wholemeal tortillas
Tomato Puree (a few squirts will do)
1/4 Mozzarella Ball
4 Button Mushrooms
1 Slice of Chicken
1 Slice of Parma Ham
2 Tsp Oregano
Handful of Rocket
Salt & Pepper to season

What You Need
Grease Proof Paper. Baking Tray, Knife, Chopping Board, Teaspoon

  1. Preheat the oven and line the baking tray with grease proof paper (tortillas are notorious for sticking.)
  2. Place one tortilla on the baking tray, spread it with tomato puree and sprinkle on some oregano. Top with a second tortilla and again cover with tomato puree and oregano. This form a strong base so if there are any juices from veg/meat it won’t break apart.
  3. Thinly slice the mushrooms, chicken and ham. Put on top of the tortilla base.
  4. Tear up the mozzerella and add to the tortilla. Scatter evenly around so when it melts it covers most of the base.
  5. Season before putting into the over until the edges have crisped up and the cheese has melted.
  6. Serve with a handful of rocket on top.
Simple. You can basically top with whatever you have lying in the fridge but this is my all time favourite. My mum quite likes when I make it with mushrooms, ham and smoked cheese and my sister prefers it with four different cheeses after we’ve had a cheese and wine night. So the topping is really up to you.
Let me know if you give it a go! It’s actually so much quicker to make than it looks, I usually feed my daughter while it’s in the oven which means it’s actually a much easier dish for me as a busy mum than even just making a sandwich or trying to eat soup!

You May Also Like

Christmas Tips: How to Grow Your Own Christmas Dinner*

November 11, 2019

Cake That! Showstopper – Chess Cake with Chocolate Ganache Filling & Vanilla Meringue Frosting

October 12, 2014

Where Amy (And Little Miss) Ate – Maisies Chocolate Parlour and Crêperie

September 25, 2014

14 Comments

Thank you so much for taking time to read my blog. I appreciate all comments & will check out any links to blogs. It's my readers that often make my day! - Amy x