Tortilla Pizza

An inexpensive yet delicious way how to empty your fridge with leftover tortillas

Pizza made with tortilla bottoms is a brilliant, quick and cheap dinner option. Flatbreads from your green grocer next door work, too. It’s a great way to use your leftovers up: the bread can be a bit harder and your veggies a bit wrinkly. Who cares on a pizza? And if you’re a meat lover, why not add a slice of serrano? Play-time! Pro-tip: When folded, take them in your lunch box the next day!

You will need: 

For the tomato sauce

  • Garlic clove 1
  • Cayenne pepper & paprika powder
  • White onion 1
  • Tomato puree 2 tbsp
  • Fresh tomatoes a handful
  • Parsley a bunch
  • Salt, sugar and pepper

For the grilled aubergine

  • Aubergine 1
  • Olive oil 1 tbsp
  • Salt 1 tsp.
  • Black pepper

For the topping

  • Butternut squash 250g
  • Potatoes 2 large
  • Mozzarella or vegan option, grated 200g
  • Fresh basil

6 whole grain tortillas

How to do it: 

  1. Start by making your tomato sauce. Add cayenne pepper and paprika powder into a heated pan (don’t use oil). Roast your spices until they start to smell aromatic. In the meantime, finely chop onion, garlic and roughly chop the tomatoes.
  2. Add garlic and onion to the pan with a bit of oil. Sauté on medium heat until onion and garlic start to soften, then add the tomato puree and fry for a minute. Add the chopped tomatoes, coarsely chopped parsley and taste with sugar, salt and pepper. Simmer for 5–10 minutes.
  3. In the meantime, grill the aubergine. Start by thinly slicing the aubergine, preferably with a mandolin. Put the slices on a baking tray with baking paper. Rub them with oil and sprinkle with salt and pepper.
  4. Bake them in the oven at 200 degrees for approx. 10 min until they’re golden brown. Take them out of the oven. Leave the oven on for later, when you bake the pizza.
  5. Prep the toppings. Cut potatoes and butternut squash into very thin slices, preferably with a mandolin.
  6. Put a baking tray with baking paper, add two tortillas and cover them in tomato sauce. Top with a small handful of grated mozzarella and slices of butternut squash and potato.
  7. Bake your pizzas in the oven at 200 degrees for approx. 15–20 minutes until they are tan and the vegetables are tender. Top with grilled eggplant and fresh basil.
  8. Buon appetito and remember to tag your creations with #eatgrim on Insta!

NEED MORE INSPIRATION?

For more ugly delicious recipes, check out Christina’s blog. She has been blogging about food for 6 years now and her recipes cover everything from easy peasy everyday food to more complicated weekend dishes as well as sweet stuff.

Recipe by Christina Bønding