Two-Cheese Tortilla Pizza with Arugula Salad Recipe

Name: Two-Cheese Tortilla Pizza with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole-wheat tortillas (8-inch); 1 tablespoon olive oil; 2 cans (14.5 ounces each) diced tomatoes, drained; 3 ounces part-skim mozzarella cheese, coarsely grated; 1 ounce Pecorino Romano cheese, shaved with a vegetable peeler; 1/4 cup pitted Kalamata olives, halved lengthwise; 1/4 teaspoon red-pepper flakes; 2 teaspoons balsamic vinegar; Coarse salt and ground pepper; 2 bunches arugula (about 8 ounces total), thick stems removed, washed well and dried; 1/2 cup fresh basil leaves, torn

Servings: persons

4 whole-wheat tortillas (8-inch)
1 tablespoon olive oil
2 cans (14.5 ounces each) diced tomatoes, drained
3 ounces part-skim mozzarella cheese, coarsely grated
1 ounce Pecorino Romano cheese, shaved with a vegetable peeler
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red-pepper flakes
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
2 bunches arugula (about 8 ounces total), thick stems removed, washed well and dried
1/2 cup fresh basil leaves, torn

1
Preheat oven to 450F, with racks in upper and lower thirds.
2
Arrange tortillas on two rimmed baking sheets; brush tops with a total of 1 teaspoon oil.
3
Dividing evenly, layer tortillas with tomatoes, cheeses, olives, and red-pepper flakes.
4
Bake until crust is crisp and edges are browned, 13 to 15 minutes, rotating sheets from top to bottom and front to back halfway through.
5
Meanwhile, in a medium bowl, whisk together remaining 2 teaspoons oil and the vinegar; season vinaigrette with salt and pepper.
6
When pizzas are finished baking, toss arugula with vinaigrette.
7
Top pizzas with basil, and cut into wedges; serve with arugula salad.
8
(Per Serving)
9
Calories: 310
10
Fat: 13.9g (4.2g Saturated Fat)
11
Protein: 14g
12
Carbohydrates: 33g
13
Fiber: 4.9g

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 whole-wheat tortillas (8-inch), 1 tablespoon olive oil, 2 cans (14.5 ounces each) diced tomatoes, drained, 3 ounces part-skim mozzarella cheese, coarsely grated, and more.

Yes, Two-Cheese Tortilla Pizza with Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Two-Cheese Tortilla Pizza with Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions