Reviewed: Apr. 6, 2012

Perfect lunch! Used red peppers instead of green and a Vidalia onion. Olive oil instead of canola and fresh garlic instead of powder. I also added a cup of fresh sliced mushrooms. Added some dried basil to the tomatoes. Slight modifications to a very good recipe.

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Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jan. 12, 2012

This was just as good as I thought it would be. It would taste great with a little bit of seasoned chicken on it as well to be more filling.

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Reviewer:

bdent

Reviewed: Jan. 2, 2012

Very easy, and a refreshing light lunch. I really liked these, but my hubby and two sons were not as enthused as I was, which is why I am giving this only four stars.

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Reviewer:

mama of twin boys

Cooking Level: Intermediate

Home Town: Fort Calhoun, Nebraska, USA

Living In: Blair, Nebraska, USA

Reviewed: Dec. 31, 2011

Printed

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Reviewer:

Lucrezia

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Reviewed: Nov. 14, 2011

My husband and I loved this recipe! It was really easy to make - I would recommend this to someone who is looking for a yummy, yet fast meal!

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Reviewer:

RachelTess

Reviewed: Sep. 5, 2011

this was suprisingly good. very quick and easy! i browned the onions for a bit longer to give the pizza more flavor and added a bit of garlic salt and pepper on top after it was done cooking. yum

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Reviewer:

dani_jbaby

Cooking Level: Expert

Reviewed: Aug. 18, 2011

Super yummy and easy to make! I used red onion and added mushrooms and it turned out amazing! I will definitely be making this again.

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Reviewer:

jeni7854

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oceanside, California, USA

Reviewed: Aug. 9, 2011

These were OK. I used extra thick Gordita style tortilla shells, brushed them with EVO, added fresh basil, garlic and Parmesan but both my wife and I thought they still lacked something. In all, it's a real quick, relatively healthy meal and beats most anything poured out of a can.

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Reviewer:

MarkA

Reviewed: Aug. 2, 2011

I found these really good, I added mushrooms and left out the tomatoes, It was reeeaally good, I will keep on making them.

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Reviewer:

Nicolee

Reviewed: Jun. 23, 2011

Because I have carnivores in the family, I used 6 ounces of ground round to saute with the onion and green paper, and also tossed in a 1/2 Tbsp of home-made taco seasoning mix along with the oregano and garlic powder, which all cooked together. Then I put 1/4 of the mix onto a 10" flour tortilla, covered with the tomato and cheese mixture, folded each one over, and baked for 8 minutes. Great, easy-to-make finger food on a busy week-day night.

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