Mediterranean Pizzas

by Karin Calloway
Some ingredients were made for each other, and the cuisine of the Mediterranean combines ingredients like olives, cheeses and herbs with ethereal results. My Mediterranean Pizzas offer a wonderful mouthful of flavor in little wedges of crispy pizza.

The pizzas are a snap to make. Tortillas provide a great base for the pizzas, and thinly sliced Roma tomatoes, pitted black Greek olives, crumbled goat cheese and fresh oregano make a flavorful combination for the toppings. Add a drizzle of olive oil and 5 minutes in the oven and you’re guaranteed to be dreaming of a Mediterranean breeze.

The hot oven is the secret to these crisp pizzas, and the toppings can be varied. Feta cheese can substitute for the goat cheese, and fresh basil for the oregano. Caramelized onions are a wonderful addition, and I’ve even prepared a version with strips of Prosciutto and crumbled Gorgonzola.

Olive oil
4 7-inch flour tortillas
2 Roma tomatoes, thinly sliced
Freshly ground black pepper, to taste
12 black Greek olives, pitted and sliced
3 ounces goat cheese, such as Montrachet, crumbled
1 tablespoon chopped fresh oregano or basil

Preheat oven to 500 degrees F. Brush two baking sheets with olive oil. Place two tortillas on each sheet. Divide tomatoes, olives, cheese and oregano among the tortillas. Drizzle each tortilla with a bit of olive oil and bake for 5 minutes, until tortillas are crisp. Cut each tortilla into 6 wedges and serve.

Makes 8 appetizer servings.

Related Recipe Categories
Appetizers