Tuesday, April 2, 2013

Fennel Caper & Herb Tortilla Pizza


pizza before going in the oven

























Fennel Caper & Herb Tortilla Pizza

The other day I tried a wonderful tortilla pizza with a mushroom base no sauce. I believe the mushrooms were sauted then chopped very fine in a food processor. The very next day of having the pizza I made one similar at home and loved it. I made one for Jeff and one for myself and still wanted more – so good. What I love about this is it’s simplicity and if you’re craving pizza this is a great alternative. The possibilities are endless and I have many versions swimming in my head. This incredibly fresh pizza makes a great appetizer or side dish to salad or pasta, and I promise you won’t miss the cheese.

I used an 8 inch tortilla which is a perfect appetizer for one but there are larger tortillas.  To serve two people use the larger one and just add more ingredients.


Fennel Caper & Herb Tortilla Pizza
Serves 1  - double recipe for two but not the oil.

pre heat oven to 375 and set the rack to middle of oven.
Bake 7 minutes

Ingredients
1 8 inch tortilla – I used grain
¼ fennel bulb very thinly sliced
red or sweet white onion very thinly sliced
2 tsp capers rinsed
½ cup fresh flat leaf parsley chopped
1 tbsp olive oil
1 clove garlic minced
cracked red pepper

Note:  if you don’t like arugula finish the pizza with additional fresh parsley, which I tried and love!

Heat the oil in pan, when hot add the cracked red pepper and minced garlic, sauté for 30 seconds and transfer to tiny bowl

Place the tortilla on parchment paper add the oil to the tortilla ( I used 2 tps of the hot oil and found it was enough for the 8 inch but made sure to use all the garlic) using a spoon and then spreading it all over the tortilla with back of spoon. Add 2/3 of the chopped parsley, fennel, onion, capers and place in the oven directly on the rack with parchment paper.

Bake for 6 minutes then add the arugula while pizza is in the oven and bake for 45 more seconds – arugula should not be totally wilted. The pizza should have a crispy edge.

Remove from the oven and finish with additional fresh parsley and pinch of sea salt.  Slice the pizza on cutting board in 4 pieces using a large knife – rocking the knife from one end to the other gets a nice slice.

Enjoy while warm!





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