Tortizzas

Name: Tortizzas
Total time: 15 min
Yield: 4 servings
Ingredients: 3 to 4 Persian or mini seedless cucumbers, scrubbed and cut into 1/2-inch dice (about 2 cups); 2 ripe medium tomatoes, cut into 1/2-inch dice (about 2 cups); 1 1/2 teaspoons kosher salt (Diamond Crystal); 8 (6-inch) soft flour tortillas; 2 cups shredded low-moisture mozzarella; 2 teaspoons dried oregano, za’atar or Italian seasoning; 1 cup plain yogurt; 1 large garlic clove, finely grated; 1 tablespoon fresh lemon juice; 2 teaspoons honey, plus more for drizzling; 1 cup crumbled feta; 1 ripe Hass avocado, halved and thinly sliced; 1/2 cup packed fresh flat-leaf parsley leaves and tender stems

By Eric Kim

Published Sept. 15, 2021

Tortizzas — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Rating: 4(890)
Comments: Read comments

Inspired by California Pizza Kitchen’s now-discontinued Greek pizza, as well as the Manhattan bar Our/New York’s also-discontinued tortilla pizzas (affectionately called “tortizzas” by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you’re eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.

Featured in: Say Hello to the Tortizza, a Dinner Life Raft

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Ingredients

Yield:4 servings

3 to 4Persian or mini seedless cucumbers, scrubbed and cut into ½-inch dice (about 2 cups)
2ripe medium tomatoes, cut into ½-inch dice (about 2 cups)
1½teaspoons kosher salt (Diamond Crystal)
8(6-inch) soft flour tortillas
2cups shredded low-moisture mozzarella
2teaspoons dried oregano, za’atar or Italian seasoning
1cup plain yogurt
1large garlic clove, finely grated
1tablespoon fresh lemon juice
2teaspoons honey, plus more for drizzling
1cup crumbled feta
1ripe Hass avocado, halved and thinly sliced
½cup packed fresh flat-leaf parsley leaves and tender stems

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Preparation

Step 1
Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
Step 2
Toss the cucumbers, tomatoes and ½ teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
Step 3
Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas’ edges are crispy but still pale, 8 to 10 minutes.
Step 4
While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
Step 5
To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.

Ratings

4 out of 5

890 user ratings

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Comments

Juliet3 years ago

You can also turn flour tortillas into dessert. Jacques Pepin has a really simple recipe: butter and sugar on a flour tortilla. Put it butter side down on a silicone mat, put canned apricots on top. Roast in oven 25 mins. He calls it “apricot galette”.

Kay3 years ago

I suggest "hot" honey. I heat up honey and add sliced jalapeno and then strain it. It is great on this and grilled pizza.

Joel3 years ago

Now I want to make shrimp ceviche for a tortizza topping.

MaryFrances1 year ago

We have this regularly for supper but add shredded meat from a rotisserie chicken. It’s a good meal to have my teens learn to make.

Tamara1 year ago

In my 20's I was a strict vegetarian. Now in my 50's, revisiting the merits of more seriously limiting animal proteins, except now I have a partner I am trying to get on board with more vegetarian meals. This dish is perfect and we used whole wheat flour tortillas. Perfect mix of savory ingredients-- healthy vegetables, the satisfaction of cheese and the yogurt sauce provided a perfect way to tie it all together. I think my husband was as satisfied as if we ordered a meat-laden pizza. Perfect.

stacy1 year ago

We love this, a perfect appetizer. Sometimes we take it south of the border, deleting the italian seasoning and add a bit of cumin, cilantro and lime juice. We use whatever we have on hand, black beans, grilled shrimp, anything that sounds good.

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