Otherwise known as tortilla pizza, but I’ve learned to stop using “pizza” in the name cause kids get excited, and then can feel let down, when that’s totally not fair because in their own right, tortizzas are delicious. Also, they’re real cheap, and are one of those anything-in-the-fridge-goes recipes.

2 whole wheat tortillas
1 cup tomato sauce
1 zucchini, sliced
1 medium eggplant, sliced
¼ white onion, sliced
Handful of cherry tomatoes, halved
Cheese of your choice
Olive oil
Balsamic vinegar
Garlic powder
Salt and pepper

Preheat the oven to broil. Cover two baking sheets with foil, and spread out the various vegetables. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic powder. S & P. Broil until brown and beginning to crisp, then flip veggies and repeat.

Set aside roasted veggies on a platter. Cover one of the baking sheets with a new strip of foil and lay out the two tortillas.

Spread tomato sauce (if you are using canned, warm it up first and add a sip of olive oil and a small splash of red wine, if you have it) over the tortillas. Top with the vegetables. If you’ve no cheese, the tortizzas at this stage will still taste awesome, but when the cheese melts, it helps to bind everything together. For these ones, I used a few strips of mozzarella, cut from a slab, and then shook some grated parmesan over the whole lot. In the past, I’ve used anything from pepper jack to Mexican cheese mix to parmesan shavings- and it all tastes fantastic. The real hero of this dish is the vegetables, which, with the help of the balsamic, become caramelized in the oven.

Return the baking sheet to the oven and broil until the cheese has melted and the edges of the tortilla are beginning to crisp. Experiment with it! While not featured in this particular run, sauteed peppers, and spinach are all super additions. Here’s a tortizza I made last week for the short-lived, midnight homecoming of my twin (who’s been in NYC with a swanky internship all summer):

Featuring mozzarella, my slow-roasted tomatoes (recipe to come) and fresh basil from the garden! This recipe generally serves two. Messy, but divine. Eat your tortizza with a knife and fork, and pair with your fave five dollar red wine.

Meal Cost:
Wheat Tortillas- about $.30
Tomato Sauce- $1 (if made from crushed tomatoes and pantry items)
Onion- $.10
Zucchini- free! (from the garden)
Eggplant- $1.25
Cherry tomatoes- $.50
Mozzarella- $1.75 (a bit steep for cheese, but I splurged)
Others- pantry

Total Calories:
Wheat Tortillas- 210
Tomato Sauce- 60
Onion- 15
Zucchini- 31
Eggplant- 140
Cherry tomatoes- 15
Mozzarella- 237
Olive oil- 240
Balsamic Vinegar- 16

That’s a total of $4.90! And, per person, 241 calories!

Questions? Comments?


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