These tortilla pizzas are a little different from your traditional pizza but every time I make them they disappear before my eyes! We have eaten them as a dinner paired with a salad but they would also be delicious served as a snack or an appetizer. The spread keeps well in the refrigerator so it’s so easy to whip up these tortilla pizzas for a snack for an appetizer for unexpected company. I’m also thinking the spread would be good with a little crabmeat added. Going to have to try that!
The total time is about 30 minutes and the recipe as written feeds about eight, unless you are serving it as a dinner in which case I would say it feeds four. I used whole-wheat tortillas slightly larger than the 7-inch flour tortillas. I’m sure you could also use corn tortillas for a slight variation. I’m sure no matter what type of tortillas you use for these tortilla pizzas you will be amazed at how delicious they are.
¾ cup mayonnaise
½ cup Parmesan cheese
½ cup mozzarella cheese, shredded
½ cup red onion, minced
¼ cup minced green pepper
¼ cup minced red pepper
3 garlic cloves, minced
2 tsp. dried basil
¼ tsp. Salt
1/8 tsp. Pepper
4 flour tortillas (7 inches)
Preheat your oven to 400 degrees.
In a large bowl combine all the ingredients except the tortillas. Place the tortillas on a greased baking sheet or on a pizza pan. Spread the cheese mixture evenly on the tortillas, you don’t want to spread it very thick just enough to coat the surface.
Bake at 400 degrees for 8-10 minutes or until golden. The cheese mixture will puff up slightly. Cut into wedges and serve. They are best eaten as soon as they are cooked. The leftover spread can be saved for another day.