The other night I was trying to cook dinner for myself, but I was being one tough customer. I wanted to cook a single-serve dish (preferably no leftovers since I rarely get around to them), that was fresh, healthy, and not the usual spaghetti. Bonus points would be awarded if it was also cheap. I looked through my cabinets and came up with this – a variation on the Four Veggie Pizza that I recently filmed a video of (which can be found in Organic Gardening’s February/March iPad edition). It was quick, maybe 15 minutes, but tasted quite fancy (if I do say so myself).
Instead of pizza crust, I used what I had – tortillas.
Ricotta cheese served as my sauce,
and the vegetables sitting on my counter (onions, tomatoes and zucchini) were the toppings. You can follow my recipe, but the fun with this is making it on the fly with whatever you have on hand. But do pay attention to the tortilla-crisping portion of our lesson, because it is vital and there will be a test later.
Fresh Vegetable Tortilla Pizza
1 8-inch Tortilla
1 tablespoon Olive Oil
1 tablespoon Butter
First, cut up the onion, tomato and zucchini. The tomato and onion can be diced, but if presentation matters, keeping them circular is aesthetically very pleasing.
Then sautee the onions and zucchini for about five minutes over medium heat with a tablespoon of olive oil to soften them up and make the onions a little sweeter and easier to digest.
After five minutes, remove the zucchini and onions and place the tomato slices in the pan. Again, I prefer slightly cooked tomatoes, especially in the wintertime when the flavor isn’t as strong or sweet as summer tomatoes. Lightly toast the tomatoes on each side, and when they are warm (four minutes or so), remove them.
Next, melt a tablespoon of butter in the pan and put on the tortilla. The goal is to get the tortilla crispy so it can be sliced and eaten just like a pizza crust, but you have to be careful to not let it burn. When the bottom is no longer soft and is slightly browned, flip the tortilla. Working quickly, spread 1/4 cup of ricotta cheese over the top with a spoon, leaving an inch of space at the edge. Then top with tomatoes, zucchini and onions. Keep the pizza on the stove until the bottom is crispy and slightly browned, then remove, slice and serve.