A quick lunch or snack, even a light supper. As with any pizza, your choice of toppings is only limited by what’s in your fridge or cupboard. Don’t go overboard here, though–tortillas are flimsier than regular pizza dough and may not be able to support a large number of toppings. The greens can be added just before serving, as a raw addition, or wilted with the onions. I think the brassicas–kale, collard, rapini could do with a quick wilt. Your choice of toppings could be determined by your choice of ‘pizza’–Mexican ingredients for tortillas, Middle Eastern for pitas, or Indian for naan.
4 tortillas, pitas, naans
1 T vegetable oil
1 1/2 c sliced red onion
1 c chopped sweet red or green pepper
2 T balsamic or other red wine vinegar
1 c crumbled or grated cheese
2 – 3 c chopped greens
salt and pepper, to taste
1. Heat oven to 400°F.
2. Put chosen pizza bases on one or two baking sheets. If using 2 baking sheets, arrange oven racks at the top and bottom of the oven. Heat for 4 – 5 minutes, then flip over and heat for another couple of minutes. Of, follow package directions for oven heating. Remove from oven and set aside.
3. Meanwhile, heat oil in a skillet. Add onion and sweet peppers and sauté for a few minutes, until vegetables have softened. Toss in the any greens you would like to eat wilted. Add the vinegar and continue to cook for another minute or two. Remove from heat.
4. Divide sautéed vegetables evenly among pizzas. Top with cheese. Or reverse the order, cheese on the bottom, vegetables on top. Return to oven and heat for a few more minutes, until the cheese has melted. Remove from oven.
5. If using raw greens, top pizzas with them now. Serve.