Welcome to “Meatless Fridays”!
I know, I know, it’s only Monday, but who cares. Haha! So, here ya go!
To those who have just “discovered” my website, “Meatless Fridays” is similar to the “Meatless Mondays” movement abroad. It’s eating meat-free meals once a week to promote good health. I decided to make meatless recipes on Fridays in anticipation of the weekend’s brunch fiesta at home. Haha!
This week, I’d like to share with you another Epperson easy peasy recipe! Century Tuna Tortilla Pizza is a combination of burito and pizza. I use whole wheat tortillas as the pizza crust and top it with whatever is in my pantry or leftovers in the fridge. This type of pizza is lighter and way less doughy than regular pizza and healthier too.
Century Tuna Tortilla Pizza
Extra virgin olive oil (EVOO)
Tip: You can try out my vegetarian bolognese sauce recipe here. Use homemade tomato sauce to make your pizza extra special. You can even create your own signature sauce!
Step 1: Make your pizza. Apply a thin layer of tomato sauce (don’t go nuts with the sauce as it will make your crust soggy.)
Pile on the fresh basil leaves, ricotta cheese, and tuna.
Tip: Put a bit of sauce on top of the basil leas to prevent them from burning when you put them under the grill. If you’re cooking it on the stove top, then it’s OK not to cover them with sauce.
Step 2: Place the pizza on a baking sheet or a pizza pan or a toaster tray.
Tip: Cut the pizza according to desired number of slices before baking. The tortilla (especially white tortillas because they have more sugar in them than wheat tortillas so they brown quickly) gets extra crispy fast and when you slice it, it crumbles.
Step 3: You can use a griller, an oven toaster or a skillet to cook the tortilla pizza. It takes only less than a minute for it to cook so be sure to watch over it.
- If you want extra crispy crusts, grill the whole wheat tortilla on one side first. Layer the toppings on the side that has not been toasted.
- Don’t go nuts with the sauce as it will make your pizza soggy.
- Be sure to cover the fresh basil with tomato sauce to avoid burnt leaves.
Step 4: Drizzle EVOO on the freshly baked pizza and serve it hot.
In a perfect world, I’d cook this pizza in a wood-fired oven… built in our backyard…drinking Champagne while baking. I’m getting drunk just thinking of it. @.@