Thin Crisp Tortilla Pizzas With Tomatoes & Goat Cheese – a delicious recipe with tortillas, olive oil, mozzarella cheese, tomatoes, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas over and brush again. Bake 8-10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas shouldbe golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.).
2
Sprinkle the mozzarella evenly over the 4 tortillas. Place the tomatoes over the cheese.
3
Combine the garlic, olive oil, and basil and drizzle the mixture over the tomatoes.
4
Bake about 12 minutes, or until the cheese is bubbly. Alternate the placement of the baking sheets halfway during the cooking time. Remove the pizzas from the oven, then sprinkle bits of goat cheese all over their tops. Serve immediately.
463
kcal
Calories
30
g
Fat
23
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 (8 inch) fat free tortillas, 1 1/2 tablespoons olive oil, 2 1/2 cups grated part-skim mozzarella cheese, 4 plum tomatoes, sliced, and more.
Yes, Thin Crisp Tortilla Pizzas With Tomatoes & Goat Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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