Pizza for breakfast is really popular at my place on the weekends. I make it inside hollowed loafs of bread, and call them pizza boats. But today was one of those ungraceful days where there wasn’t a scrap of bread to be found in the house. So I improvised – with tortillas! It required a good sweep of the refrigerator, picking up odd bits and pieces like olives, leftover chicken, a lone green pepper, some green onions… like all things pizza, ‘everything’ literally works.
I’ll make a long story short – this pie is basically a pizza with a tortilla base, covered in another tortilla, and baked, and cut up. The filling is your empty canvas – here’s how I painted mine this morning J.
Makes 2 pizza pies:
4 medium sized flour tortillas
6 tablespoons salsa (homemade or store-bought)
1 green pepper chopped
2 large green onions, chopped
6 green olives, cut into slices (black olives work too)
Handfull of black beans
1 cooked chicken breast, chopped (optional, and it can also be anything else – leftover steak, a frankfurter, pastrami, etc. you get the picture.)
¼ teaspoon of smoked paprika
Preheat oven to 200.C.
On a large oven tray, place 2 tortillas.
Spread 3 tablespoons of salsa on each, and sprinkle both tortillas evenly with green pepper, green onions, olives, black beans, and chicken (if using).
Sprinkle generously with mozzarella cheese, and cover each with another tortilla. Press down gently, especially at the edges.
Sprinkle olive oil onto the tortilla pie’s surface and rub it into the tortilla with your fingers, making sure it is evenly covered.
Sprinkle the surface of the tortilla pie with grated parmesan, and smoked paprika.
Place the tray in the oven and bake for 10 – 15 minutes; or until cheese starts to melt and tortillas begin to brown.
Remove from oven, cut into wedges using a pizza cutter, and serve on its own or with sour cream. Enjoy!