Tortilla Enchilada Pizza is a fusion recipe made using Tortilla as the pizza base layered with Red Enchilada Sauce as the pizza sauce, lots of raw veggies as toppings and finished with good sprinkle of cheese. You can roast this over stove top or bake in the oven till crispy and the cheese has melted. This Mexican flavored Pizza is our new thin crust favorite these days. Serve it as appetizer, snack or even as a meal. A must try!!
Fridays are usually Pizza nights for us and thin crust is my new favorite these days. Rather than making base from scratch (lazy me), love using Tortilla which makes such an excellent thin crust alternative. Use whole wheat or multi-grain tortilla for that healthier twist. I usually plan this pizza when I have a batch of my Homemade Red Enchilada Sauce in refrigerator/freezer as that quickens the pizza making process even more. Be it this Tortilla Pizza or my Vegetarian Black Bean and Cheese Enchiladas this sauce sure is nice to have on hand. Raw veggies chopped to the shape you like and you are ready to assemble the pizza. Without spending too much time you can make a better than Pizza-Hut or Dominos Pizza at home with the added advantage of nutrition and full-control of what you are feeding your family.
If you are a Pizza lover like me, you are definitely going to love this healthy homemade version. This Pizza tastes best when served crispy so make it just when you plan to serve it.
Now to the recipe....
Ingredients: (for making 2 tortilla pizza's)
2 Flour tortillas
3 tbsp Homemade Red Enchilada Sauce (or store bought)
1/2 cup shredded Mozzarella cheese
Few thinly sliced julienne of red onions
Few thinly sliced julienne of red and green capsicum (or any color of choice)
2 tbsp of finely chopped spring onion greens
1/4 cup sliced yellow squash/zucchini
4 tbsp sweet corn
4 tbsp black beans (boiled)
salt and black pepper to taste
1/2 tsp dry oregano
1/4 cup of shredded Mexican cheese blend
finely chopped cilantro /Coriander leaves
red chilli flakes (to taste/optional)
Sour cream, Guacamole or Homemade Red Enchilada Sauce. - either one, All or combination of these works great.
On a flat griddle/tava roast one side of the tortilla until nice and crispy. Switch the heat to low and transfer the tortilla onto a plate with the roasted/crispy side facing up. Now divide all the ingredients into half and use accordingly for each Pizza. Start by spreading 1 and 1/2 tbsp of Homemade Red Enchilada Sauce evenly over the tortilla and then sprinkle 1/4 cup of mozzarella cheese.
Next add the veggies - red onions, green and red bell pepper, yellow squash, spring onion greens, corn and finally the black beans. Sprinkle the seasoning- salt, pepper, oregano, chilli flakes (optional) and top it with 2 tbsp of Mexican cheese and cilantro. Carefully transfer it to the hot griddle/tava . Increase the heat to medium low, cover the pizza and let it cook until the cheese has melted and the tortilla has crisped up. If you feel the tortilla is browning quicker than getting crispy, lower the heat. Once done, transfer on to a cutting broad, slice and serve immediately.
- Tortilla of choice can be used - Regular or whole wheat or multi-grain
- Veggies of choice can be added. The quantity mentioned is just for guidance but you can add as many or little as you like.
- You can use store bought or Homemade Red Enchilada Sauce
- Cheese of choice can be used.