Greek Flavoured Tortilla Pizzas

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By: Linda Stephen

Large tortillas are available in a variety of flavours, so just double up on the topping. Drain artichoke hearts and roasted red peppers well and pat dry with paper towel to prevent soggy pizzas.

Ingredients

Six 6-in/15 cm flour tortillas

2 cups (500 mL) grated mozzarella or Asiago cheese

1 jar 6 oz (170 mL) marinated artichoke hearts, drained and chopped

1 cup (250 mL) halved cherry tomatoes

1/2 cup (125 mL) chopped roasted red peppers

6 black olives, pitted and cut into slivers

2/3 cups (150 mL) crumbled Feta cheese

1/2 tsp (2 mL) dried oregano leaves

Freshly ground pepper

Preparation

Preheat oven to 400F (200C).

Arrange tortillas on two baking sheets.

Divide mozzarella evenly over tortillas, spreading almost to edge. Sprinkle artichoke hearts, tomatoes, peppers, olives, feta and oregano evenly over tortillas. Bake for 8 to 10 minutes or until light golden. Cut into wedges to serve.

Makes 6 mini pizzas.

More Information

Tip: Often available in resealable packages of 10 to 12, versatile tortillas make great substitutes for bread as well as light, crisp, quick bases for pizza. Store extras in your refrigerator for up to 1 week or freeze up to 4 weeks. To thaw, wrap in foil and heat in a preheated 350F (180C) oven for 6 to 8 minutes.

Serving(s): 6

Nutritional Information
Per each of 6 servings: about
Calories	294
Protein	14 g
Fat (total)	17 g
Carbohydrate	23 g
Fibre	3 g
Sodium	520 mg

Also in this menu:

Easy cheesy dinners

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