Tomato Goat Cheese Tortizza
This “Tortizza” is an Italian festival of tomatoes on a crunchy tortilla base. With fresh tomato pesto for the sauce, slices of heirloom tomato, bits of little “blueberry” tomatoes (they are purple, about the size of grapes, but they’re tomatoes!) topped with crumbled goat cheese and fresh basil leaves, it’s a feast for the eyes and the tastebuds.
I have not had a lot of time or energy to cook lately … life just gets crazy sometimes. But I wanted to make a beautiful pizza with my heirloom tomatoes before they go bad. I had no time to fuss with making a crust, so I cheated and used a tortilla for the crust. I like the way tortillas make a nice, crunchy base for the “pizza”. So I invented a new word: tortizza! It’s not quite a pizza, it’s not really a quesadilla … it’s a tortizza!
- 1 large (burrito size) tortilla
- About 1/4 cup of Pesto Trapanese (fresh tomato pesto - recipe here)
- 2 heirloom tomatoes, sliced
- Cherry or blueberry tomatoes, halved (optional)
- Goat cheese crumbles
- Fresh basil leaves
- Preheat the oven to 450 degrees with a pizza stone (or other food-safe tiles) in the oven.
- Set the tortilla directly on the stone and let it cook for 5 - 10 minutes or until crispy and golden brown (not TOO brown!) on top. Pull it out of the oven and flip it over.
- Spread the tortilla with fresh tomato pesto, then arrange the tomato slices to cover the tortilla. Top with goat cheese crumbles. Set the pizza back on the baking stone to cook for 5 - 8 minutes or so or until the goat cheese is melted and everything is good and hot in the middle of the pizza.
- Remove from the oven, cut into slices, and garnish with fresh basil leaves. Enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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