Tortizzas

We have this regularly for supper but add shredded meat from a rotisserie chicken. It’s a good meal to have my teens learn to make.

In my 20's I was a strict vegetarian. Now in my 50's, revisiting the merits of more seriously limiting animal proteins, except now I have a partner I am trying to get on board with more vegetarian meals. This dish is perfect and we used whole wheat flour tortillas. Perfect mix of savory ingredients-- healthy vegetables, the satisfaction of cheese and the yogurt sauce provided a perfect way to tie it all together. I think my husband was as satisfied as if we ordered a meat-laden pizza. Perfect.

We love this, a perfect appetizer. Sometimes we take it south of the border, deleting the italian seasoning and add a bit of cumin, cilantro and lime juice. We use whatever we have on hand, black beans, grilled shrimp, anything that sounds good.

When you have no patience, flour tortillas make a great pizza crust. Top the tortilla with sauce, cheese, and your favorite ingredients. Bake at 425°F for 10 - 12 minutes or until the tortilla is crisp and the cheese is melted. I learned to make these in college. No, these aren't authentic and tortillas don't have the yeast flavor of pizza crust. But, they're fast.

This was excellent! My husband can’t eat avocado so I roasted 1/4 “ diced eggplant for the same umami and “ballast.” What a great idea to melt the mozzarella on the tortillas as a base for the toppings. Definitely a keeper.

I made the NYT recipe for Greek Chicken with Cucumber & Feta salad into a Greek Tortizza. Basically, I added some of the chicken (sliced) and Kalamata olives to the Tortizza recipe.

Delicious! I had some leftover grilled chicken that I warmed in the over, and sliced a few small pieces on top for a non-vegetarian option.

These look amazing. How would they be with a little bit of sliced red onion?

This was a good family weeknight recipe. Our toddler, as well as ourselves loved it. It was simple, but had a fresh, elevated taste with the toppings and sauce. Notes for next time: Liked using Cassava tortillas (it's all we had, but got nicely crisped); put some refried beans on at the same time as the cheese (for our toddler, but we liked it, too); could 1/2 the yogurt part of the recipe (made too much); added red onion as an additional topping. We'll make it again.

I ate 3. I loved the first one. The second and third were strange. Not sure if I'll make this again or not. Odd flavor combo.

These were easy and pretty good. One thing to note - the sauce doesn't keep - you need to make a new batch if you want to have these two nights in a row.

I made with corn tortillas and they were great. To avoid difficulty eating them, I sprayed with (avocado) oil and got them super crispy. 10 minutes at 400, wasn’t enough-added 2 minutes under broiler. I would definitely add a protein next time, as well as leave out the honey.

This was ridiculously good. I ended up omitting the avocado since I didn't have any, but I didn't feel it was missed. I sprinkled zaatar on top at the end which was a nice touch. I think you could also add chopped grilled chicken on there and it would be kind of like a gyro.

I just made this with home made tortillas (Peter Reign art's recipe from his book Crust and Crumb). I though it was good. But the raw garlic lends an almost hot flavor. Next time I am going to saute the garlic before I add it.