Salsa Tortilla Pizza Recipes

LOADED TORTILLA BREAKFAST PIZZA RECIPE

Steps:

• Preheat the oven to 350°. Place the tortillas on a large baking sheet, one on top of the other, to make two double stacks.
• Spread a half cup of salsa onto each tortilla stack. Make a small well in the center of each pizza and then crack an egg into each one. Season each egg with salt and pepper. Sprinkle the grated cheese on top of the salsa, dividing it equally between the two pizzas.
• Bake on the center rack of the preheated oven for 10 to 12 minutes; until the egg white just begin to turn opaque.
• Meanwhile, heat the olive oil in a cast iron skillet over medium high heat until the oil is shimmering. Add the cherry tomatoes and let cook for 1 to 2 minutes, until blistered. Turn off the heat source and use a pot holder to shake the pan and turn the tomatoes. Continue to cook with the heat off for another minute or two, until wrinkled and soft.
• Once the egg whites are starting to set, switch the oven setting to broil for 1 to 3 minutes, until the cheese is bubbly, the egg whites are set and the yolks are cooked to your liking.
• Top the breakfast pizzas with the blistered tomatoes, avocado slices, cilantro leaves, crumbled cotija cheese, and any other optional toppings. Serve hot.

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

SOUTHWEST TORTILLA PIZZAS

Steps:

• In a small bowl, combine the first five ingredients. Place four tortillas on an ungreased baking sheet; spread with bean mixture to within 1/2 in. of the edges. Top with remaining tortillas. Spoon salsa over tops. Sprinkle with pepper, onion and cheese. , Bake at 400° for 10-15 minutes or until cheese is melted.

JIMMY'S MEXICAN PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
• Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
• Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
• Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
• Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

MEXICAN SALSA PIZZA

Steps:

• Place crust on an ungreased baking sheet or pizza pan. In a small bowl, combine 1/2 cup cheese, salsa and cilantro. Spread over crust to within 1/2 in. of edges. Sprinkle with remaining cheese. , Bake at 350° for 20-25 minutes or until cheese is melted. Cut into wedges.

SALSA TORTILLA PIZZA

Steps:

• In a skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the salsa, onions, cilantro and cumin. Remove from the heat. , Place tortillas on greased baking sheets. Combine Monterey Jack and cheddar cheeses; sprinkle 1/4 cup over tortillas. Top with beef mixture, remaining cheese mixture and the Parmesan cheese. Bake at 400° for 8-10 minutes or until golden brown.

SANTA FE TORTILLA PIZZA

Steps:

• Position rack in center of oven and preheat to 400°F. Season pork with salt and pepper. Roast until just cooked through and thermometer inserted in center registers 145°F., about 20 minutes. Let rest 10 minutes. Cut crosswise into 1/4-inch-thick slices. Cut slices into strips. Maintain oven temperature.
• Lightly oil baking sheet. Place 1 tortilla on prepared baking sheet and bake until lightly toasted, about 5 minutes. Spread bean dip on tortilla. Arrange second tortilla over. Arrange pork over, spacing evenly. Sprinkle diced chilies over. Sprinkle chopped cilantro over. Sprinkle cheese and cumin over evenly. Press third tortilla firmly onto cheese. Brush tortilla lightly with olive oil.
• Bake until cheese melts and top tortilla is beginning to brown, about 8 minutes. Cut into 4 large or 8 small wedges. Serve immediately with salsa and sour cream.

TURKEY SALSA BOWLS WITH TORTILLA WEDGES

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

TORTILLA PIZZA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the passata, garlic, olive oil, herbs and season well. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

TORTILLA SALSA

Steps:

• Add all ingredients and mix in a large bowl. Refridgerate for about an hour before serving.