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Mediterranean Tortilla Pizzas

Food Network Canada

A delicious vegan pizza. Recipe courtesy of Arsenal Pulp Press.

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ingredients

4
large tortilla shells
1 ¼
cup pasta sauce
1 156
mL can tomato paste (roughly ½ cup)
1
cup fresh basil, roughly chopped or torn
3
whole bulbs roasted garlic
cup shallots or red onions, finely minced
¾
cup sun-dried tomatoes, reconstituted and chopped
2 170
mL jars marinated artichokes (about 1 ¼ cups), drained, patted dry, and sliced in half
3
roasted red peppers, shins removed and sliced
2
- 2 ½ tbsp rice/soy parmesan (optional)
fresh ground black pepper to taste fresh parsley or basil (garnish) (optional)
olive oil (for finishing) (optional)
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directions

Step 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.

Step 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.

Step 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.

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