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Directions for: Mediterranean Tortilla Pizzas


4 large tortilla shells

1 ¼ cup pasta sauce

1 156 mL can tomato paste (roughly 1/2 cup)

1 cup fresh basil, roughly chopped or torn

3 whole bulbs roasted garlic

3/10 cup shallots or red onions, finely minced

¾ cup sun-dried tomatoes, reconstituted and chopped

2 170 mL jars marinated artichokes (about 1 1/4 cups), drained, patted dry, and sliced in half

3 roasted red peppers, shins removed and sliced

2 - 2 1/2 tbsp rice/soy parmesan (optional)

fresh ground black pepper to taste fresh parsley or basil (garnish) (optional)

olive oil (for finishing) (optional)


1. Preheat oven to 375°F On two baking sheets, place tortilla shells and bake for 8-10 minutes (rotate sheets halfway through) until lightly golden and crispy Watch shells closely they can burn quickly Remove from oven to cool.

2. Mix pasta sauce with tomato paste and basil, and spread over cooled tortillas. Squeeze roasted garlic from bulbs. Spread garlic, shallots, sun-dried tomatoes, artichokes, and red peppers over each shell, and sprinkle with optional rice/soy parmesan.

3. Season with black pepper to taste. Return to oven and bake at 375°F for 12-15 minutes (again rotating the trays halfway through), until toppings start to lightly-brown. Remove from oven and sprinkle with optional fresh herbs and olive oil if desired.

See more: Bake, Vegan, Tomatoes, North American, Main, Lunch, Vegetables, Vegetarian, Rice/Grain