"This is a delicious lunch or light dinner for two. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese." — Brent BeSaw
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chopped green bell pepper
2 (6 inch)
shredded mozzarella cheese
I lightened this by eliminating the oil and sautéing the veggies in a non-stick skillet coated with olive oil cooking spray. I had part of a fresh zucchini in the fridge, so I added that to the bell peppers (used red and yellow) and onion (used red onion). Also added some dried basil to the top of the pizza and used reduced fat mozzarella cheese. I did spray some of the olive oil cooking spray onto the tortilla before adding any of the toppings; trust me, you won't even miss the pizza sauce on this. What you end up with is a crispy little pizza loaded with fresh veggie flavor. For anybody on the Weight Watchers Points Plus program, these changes resulted in a point value of 5 for each tortilla pizza. My husband and I split one of the tortilla pizzas for lunch today and enjoyed it with sliced cantaloupe and a green side salad. This is soooo easy and soooo tasty! Thanks Brent for sharing.
I'm sorry--I did not care for this. I wanted to... The oregano was bitter, and the pizzas overall had no flavor. If I were to make them again, I would look at adding some sort of seasoning to add flavor.
These were amazing! I loved the fact that they were nice and crispy and still low in calories. I followed the recommendation of another reviewer and sprayed my tortillas with an olive oil spray. I also added some minced garlic to the vegetables as I was cooking them. I topped these with an Italian cheese blend and a little bit of parmesan...they were a huge hit! Even from my non-veggie loving son. I served these with a nice side salad. Perfect lunch or light dinner meal. Definitely give it a try..it's a keeper here in our house.
Awesome and easy. Thank you! I roasted the tomato slices first. No green peppers (just a preference). And I used garlic powder and dried basil rather than oregano. Served on sun-dried tomato tortilla. Loved it.
I made this recipe using one, 10” sun-dried tomato tortilla. I didn’t sauté my peppers (used green and orange) and onions. I did lightly coat my tortilla with oil, and I also put some cheese down first hoping to shield the tortilla from moisture (sogginess). Then came the peppers and onions. I blotted my tomato slices dry on paper towels before, placing them on top of the pizza and sprinkling the seasonings. Then I added more cheese to the top. I baked this as instructed but for a longer time, maybe 15 minutes, until the edges started to brown. Even though I tried to prevent it, this was still a little soggy. It wasn’t crispy (except the edges) and crunchy like I had hoped. I much prefer what I ordinarily do and that is to coat both sides of the tortilla with EVOO, then pop both sides under the broiler on the middle rack to crisp. During the broiling process, the tortilla will puff up, but just pat it down gently with a spatula. Once toasted on both sides, I top my pizza, usually using the cheese first, and bake at 350 for about 10-15 minutes, until all the toppings are warmed through and cheese has melted. And I never use tomato sauce on a tortilla pizza, because that will guarantee a soggy pizza.
This isn’t just for lunch or dinner, it also makes a great snack! Simply delicious and addictive! Who could eat just one?! Since this recipe calls for dry oregano and garlic, I added it to the onions and peppers so it could saute in the oil and have time to soften and come alive. When layering the tortilla, I started with the onion mixture, followed by the cheese, and then the tomato. I used roma tomatoes, sliced less than ¼” thick. Romas have a firmer texture and do not get watery when baked. I baked exactly 10 minutes. I expected the tortilla to be somewhat soft, but it turned out perfectly crisp and could easily be picked up in single wedges. This is the new summer hit in our house.
This was a great meatless meal. I made some with the addition of red sauce. I liked it both ways but will probably make it as-is next time.
Tasty and lighter than regular pizza , Found that to get everything cooked to my preference, had to cook the tortillas first , then take what ever veggies (onions green pepper etc) thinly sliced, place on a plate, cover with a paper towel and micro to soften them slightly or to your preference (its faster), I then add just a very small amount of spaghetti sauce then the cheese to the tortilla, then the veggies, a bit more cheese, then spices or anything else you like and micro until cheese is melted.
I have had better results using flat bread, but either one works .
* Percent Daily Values are based on a 2,000 calorie diet.
California Tortilla Pizzas
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 103
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