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  Flour tortillas 4
  Ricotta cheese/Grated cheese 3⁄4 Cup (12 tbs)
  Grated mozzarella cheese 2 Cup (32 tbs)
  Pepper 1⁄2 Teaspoon
  Green bell pepper 1⁄2 , chopped
  Red bell pepper 1⁄2 , chopped
  Zucchini 1⁄2 Small, sliced round and then cut slices into thin strips
  Tomatoes 4
  Olive oil/Butter 2 Tablespoon
  Minced garlic 1 Teaspoon
  Tomato ketchup 1 Tablespoon
  Oregano 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Red chili flakes 1⁄2 Teaspoon

To prepare the sauce, put tomatoes in boiling water for 3-4 minutes.
Remove from water.
Peel tomatoes.
Puree in a mixer.
Heat oil or butter.
Add garlic, stir for a minute.
Add pureed tomatoes, tomato ketchup, oregano, salt and red chilli flakes, cook for 5 minutes, stirring occasionally till slightly thick.
Do not cook for too long.
Remove from heat.
Add basil.
Keep aside.
Mix ricotta/paneer, mozzarella cheese, salt, red chilli flakes and pepper together.
Keep in the fridge till serving time.
At serving time, cover a wire rack of the oven with foil.
Spread 1 tsp of oil on the foil, grease well.
Place a tortilla on the rack covered with foil.
Brush the edges of the tortilla with olive oil.
Spoon the prepared tomato sauce on the tortilla, leaving 1/2" edges all around.
Spread the cheese mixture, cover completely as you do for pizza.
Sprinkle some zucchini and chopped bell peppers on the cheese.
Drizzle some olive oil on the veggies.
Preheat oven to 180°C/350°E Bake for 15-20 minutes until the edges start turning golden and crisp.
Cut into wedges as a pizza.

Recipe Summary

Main Dish

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Tortizza Recipe