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Preparation Time : 8
Cook Time : 5
Total Time : 13
Corn Tortilla 1
For Marinara Sauce:
5 ripe Tomatoes
2 tbsp Olive oil
2 Cloves garlic, minced
1 Bay Leaf
1/4 tsp black Pepper powder
1/4 tsp dried oregano
1 tsp Salt
For topping: 1/2 cup Onion, finely chopped
1/4 cup sweet corn kernels, boiled
1/4 cup green bell Pepper, finely chopped
3 oz. fresh mozzarella
3 oz. cheddar cheese
Pineapple chunks 1/4 cup
Olives 1 tbsp chopped
Prepare Tomatoes: At the bottom of each tomato, use a sharp knife to mark
Boil for 1 Minute. Remove tomatoes from the boiling water and immediately put the tomatoes in an ice-water-filled bowl.
As they chill, you will see the skins start to pull away from the meat of the tomato. Remove the tomatoes from the ice water. The peels should come off easily.
Marinara sauce: Break up the tomatoes by hand, until chunky. Place a saucepan over medium high heat. Add the olive oil and saute the garlic until fragrant but not browned.
Add the bay leaf, tomatoes, black pepper, oregano and salt. Simmer over medium for 10 minutes, reduce the heat to low and simmer for another 10 minutes until the sauce becomes thick and Keep aside.
Assembling: Preheat the microwave on high. Place the tortilla on a cutting board. Spread the marinara evenly over the tortilla, using more or less depending on the size of your tortilla.
Add the onion, sweet corn kernels and bell pepper. Break the mozzarella and cheddar cheese into small pieces, and place them alternately evenly across the top.
Carefully slide the tortilla onto the baking tray and bake it for 2-3 minutes or until the cheese melts - about in 3 minutes. The Tortilla Pizza is ready.
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Anchal Rehan Puri