Simple Tortilla Pizza Bites with Tomatoes, Pecorino Cheese and Rocket
I have said many times over that I often have a frozen pizza in the fridge for those kinds of emergencies when I am really not in the mood to cook. They serve a purpose for sure. But at other times, when I fancy making a cheat’s pizza, then these tasty tortilla pizza bites do just the trick.
4 x 19cm wholemeal or white soft flour or corn tortillas
1 small garlic clove, peeled and halved
400g tin of chopped tomatoes (preferably the one with herbs)
½–¼ tsp chilli flakes (optional)
125g pecorino cheese (or a mature Cheddar), coarsely grated
285g jar roasted red and yellow peppers, drained (to give about 175g peppers)
70g bag of rocket
Small handful of fresh basil leaves (optional)
2–3 tsp balsamic vinegar (optional)
2–3 tsp extra virgin olive oil (optional)
Flaked sea salt and freshly ground black pepper
Turn the oven on as high as it will go, making sure two shelves are set in place. Mine goes to 240 ° C, (fan 220 ° C), 450 ° F, Gas Mark 8. Spray a bit of oil on two large baking sheets and place two tortillas down on each of them.
Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas. This gives the pizzas a little extra splash of flavour. Divide the chopped tomatoes evenly among the four tortillas, spreading them out but leaving a 1.5cm border.
Scatter over the chilli, if using, and divide the cheese and peppers evenly over the tops also. Pop both trays into the oven to bake for about 4–6 minutes (depending on how hot your oven is) until the cheese has melted and the tortillas become crisp and golden on their edges. Swap the trays around on the shelves halfway through for even cooking.
Remove them from the oven and slide one onto each serving plate. Top with the rocket and basil, if using. Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.
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