Tortilla Pizzas with Feta Cheese, Tomatoes, and Olives

Total Time:
30 min
10 min
20 min

Four 8inch pizzas

  • 4 (8inch) flour (wheat) tortillas
  • 1 1/2 tablespoons olive oil
  • The topping:
  • 4 plum tomatoes, finely diced
  • 12 black olives (such as Kalamata or oilcured olives) pitted and halved
  • 1 medium zucchini, halved lengthwise and sliced paper thin
  • 1/2 cup thin slivers red onion
  • 4 teaspoons finely chopped oregano, or 2 teaspoons dried oregano
  • Generous seasoning freshly ground black pepper
  • 3 tablespoons fruity olive oil
  • 8 ounces (1 1/2 cups) finely crumbled feta cheese
  • Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.)

  • In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately

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    Recipe courtesy of Ellie Krieger