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Recipe courtesy of Jeanne Lemlin

Show: Chef Du Jour

Episode: Jeanne Lemlin - Vegetarian Pizzas

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: Four 8inch pizzas

Ingredients

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

Directions

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

My Private Notes

Name: Tortilla Pizzas with Feta Cheese, Tomatoes, and Olives
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: Four 8inch pizzas
Ingredients: 4 (8inch) flour (wheat) tortillas; 1 1/2 tablespoons olive oil; 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