Have you guys had tortilla pizzas? I’d heard about them, but hadn’t tried it until last week. A flour tortilla acts as the crust (a particularly sturdy one, mind you!), topped and cooked in a cast-iron skillet for just a few minutes. A complete no-brainer, with ingredients that you probably already have hanging out in the pantry already!
Which, I so need meals like this in my life right now. Boy scouts, soccer practices and games, homework… and, now the Holidays right around the corner? Sheer craziness. The best part is, it can be switched up so easily! Whether it’s a trip to the Mediterranean coast with salty olives and feta cheese like this example, or barbecue sauce and chicken, or topped with a ton of veggies, or the more traditional route with just cheese and pepperoni – the possibilities are endless.
Bertolli recently reached out to me about participating in their My Tuscan Table campaign to celebrate their 150th anniversary. I wanted to do something very traditional and Italian…but the truth of the matter is, a quick dinner consisting of something super easy like tortilla pizzas and a simple green salad are the norm for our family’s table these days. Everyone gathers around to make their own, which is really important on those busy nights. Cooking and enjoying a meal together is pretty much the cornerstone of Tuscan culture, in fact, I’m pretty sure it transcends all cultures!
Bertolli’s new Riserva line of sauces make it super easy – and with fresh ingredients and no additional sugars, it they bring new hope to the jarred pasta sauce aisle. I’m usually a homemade girl, but sometimes you just need a good store-bought sauce! Bertolli is asking everyone to share their Tuscan tables. For every hashtag “#MyTuscanTable” used during the month of October, they’ll be donating $1 to Share Our Strength’s No Kid Hungry campaign. So get to hashtagging, folks!
Mediterranean Tortilla Pizzas
1 flour tortilla (I like whole wheat)
1/4 cup marinara sauce
1/4 cup shredded mozzarella
1/4 cup crumbled feta
5 kalamata olives, sliced
sliced red onion
Preheat the oven to 425 degrees fahrenheit.
Brush one side of the tortilla lightly with olive oil. Place the oiled side of the tortilla down in a 12-inch cast iron skillet.
Spread sauce evenly across the tortilla, leaving 1/2-inch around the edges. Sprinkle with cheese and toppings.
Bake until the cheese is melted and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 minutes. Let the pizza cool for a few minutes before slicing.
Disclaimer: This post is sponsored by the good folks at Bertolli. As always, all thoughts and opinions are my own.