Crispy Tortilla Pizzas

Ingredients

• 4 Whole wheat tortillas
• 2 tbsp Extra-virgin olive oil
• ¾ cup Low-sodium marinara sauce
• 1 cup Part-skim mozzarella, grated
• 1 tsp Italian seasoning
• 1 cup Cherry tomatoes, halved
• 1 Red bell pepper, thinly sliced (optional)
• ¼ tsp Red pepper flakes (optional)
• ¼ cup Fresh basil, torn

Method

1. Set the skillet over medium-high with a teaspoon of the olive oil. Lay one tortilla in and leave it alone for 2 minutes, until the underside is blistered and stiff.
2. Flip it, then spread 3 tablespoons of marinara over the crisp side and scatter over a quarter of the cheese, a pinch of the Italian seasoning, and whatever toppings that person wants.
3. Cover the pan for 2 minutes, until the cheese has melted and the bottom is crisp enough to lift with tongs in one piece.
4. Slide it onto a board and repeat with the rest. They cook faster as the pan gets hotter, so watch the last ones.
5. Scatter the torn basil over at the table and cut into wedges. The pepper flakes go on individual slices, so the heat is each person's own decision.

Notes

✨ The restaurant touch

Brush the rim of the tortilla with olive oil before the second side goes down. It fries into something close to a real crust.

🧒 For the kids

Set out the toppings in small bowls and let everyone build their own before it goes in the pan. A pizza somebody designed gets eaten; a pizza somebody was handed gets negotiated.

🌿 From the garden

Cherry tomatoes and basil, straight off the plants in August.

🥡 Leftovers

These do not keep — they go soft. Make what you will eat.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.