Makes 4 servings
4 fajita size flour tortillas
2 Tbsp. Olive oil or “blended” Canola/Olive oil
2 Tbsp. minced garlic
4 Tbsp. Sugo (red pasta sauce)
4 slices deli ham or Canadian Bacon (sliced into little strips)
1 2.5 oz. can sliced black olives (drained)
8 tsp. diced onions
4 tsp. chopped Mezzetta Tamed Jalapeno Peppers
3 oz. ea. (9 oz. total) shredded low fat 2% Mozzarella, Colby and Monterey Jack cheeses
Grated Parmesan or Romano cheeses (for optional topping)
Preheat oven to 400 degrees.
Place 4 tortillas on non-stick baking sheet (I use a Wilton cookie sheet).
Drizzle about 1-1/2 tsp. Olive oil on top each tortilla.
Using a tablespoon, add 1-1/2 tsp. minced garlic on the top of each tortilla, spreading around oil and garlic to edges of each tortilla.
Using the same tablespoon spread 1 Tbsp. Sugo (red pasta sauce) around almost to edges – leaving about a 1/4 of an inch of each tortilla edge.
Sprinkle on top pizza tortillas your desired diced, chopped & sliced toppings. (Note: This one pictured has 1 chopped slice deli honey ham, 1 tsp.ea. diced Red & Vidalia onions, 1 tsp. chopped Mezzetta Tamed Jalapeno Peppers and a handful of sliced black olives, plus about 1 oz. ea. shredded low fat Mozzarella, Colby and Monterey Jack cheeses) sprinkled over the tops of each tortilla.
Bake in center oven rack 8 -10 minutes, depending on desired crispness. I prefer 10 mins. Remove from oven.
Allow to cool about 5 minutes, before serving as these Mini Tortilla Pizzas are quite hot!
Serve with grated Parmesan and or Romano cheese and for some “kick” top with just a little crushed red pepper flakes.
Karen’s Note: Cheese should melt at approximately 8 minutes.
However, I tend to move the pizzas to bottom rack & turned oven off
and the crust still crisps up in just about a couple more minutes.
4 fajita size flour tortillas
2 Tbsp. Olive oil or “blended” Canola/Olive oil
2 Tbsp. minced garlic
4 Tbsp. Sugo (red pasta sauce)
4 slices deli ham or Canadian Bacon (sliced into little strips)
1 2.5 oz. can sliced black olives (drained)
8 tsp. diced onions
4 tsp. chopped Mezzetta Tamed Jalapeno Peppers
3 oz. ea. (9 oz. total) shredded low fat 2% Mozzarella, Colby and Monterey Jack cheeses
Grated Parmesan or Romano cheeses (for optional topping)
Preheat oven to 400 degrees.
Place 4 tortillas on non-stick baking sheet (I use a Wilton cookie sheet).
Drizzle about 1-1/2 tsp. Olive oil on top each tortilla.
Using a tablespoon, add 1-1/2 tsp. minced garlic on the top of each tortilla, spreading around oil and garlic to edges of each tortilla.
Using the same tablespoon spread 1 Tbsp. Sugo (red pasta sauce) around almost to edges – leaving about a 1/4 of an inch of each tortilla edge.
Sprinkle on top pizza tortillas your desired diced, chopped & sliced toppings. (Note: This one pictured has 1 chopped slice deli honey ham, 1 tsp.ea. diced Red & Vidalia onions, 1 tsp. chopped Mezzetta Tamed Jalapeno Peppers and a handful of sliced black olives, plus about 1 oz. ea. shredded low fat Mozzarella, Colby and Monterey Jack cheeses) sprinkled over the tops of each tortilla.
Bake in center oven rack 8 -10 minutes, depending on desired crispness. I prefer 10 mins. Remove from oven.
Allow to cool about 5 minutes, before serving as these Mini Tortilla Pizzas are quite hot!
Serve with grated Parmesan and or Romano cheese and for some “kick” top with just a little crushed red pepper flakes.
Karen’s Note: Cheese should melt at approximately 8 minutes.
However, I tend to move the pizzas to bottom rack & turned oven off
and the crust still crisps up in just about a couple more minutes.
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