Tortilla Pizzas with Mushrooms and Kale
In this recipe built for two, tortillas stand in for pizza crust generously garnished with vegetables, sauce and cheese. We start by browning mushrooms and sautéing kale so they release their natural juices before topping our tortilla pizzas. The result is perfectly crispy crust and a dinner ready in no time at all.
Ingredients
- 1 lb (450 g) white mushrooms, sliced
- 3 tbsp (45 ml) olive oil
- 2 garlic cloves, chopped
- 2 cups (60 g) kale, stems removed, leaves torn
- 2 soft wheat tortillas, each about 10 inches (25 cm) in diameter
- 1/2 cup (125 ml) de store-bought pizza sauce
- 3/4 cup (75 g) mozzarella cheese, grated
- 2 tbsp fresh Parmesan cheese, finely grated, plus more for serving
- 1 shallot, thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large skillet over medium-high heat, cook the mushrooms in the oil until the natural juices have completely evaporated and the mushrooms are starting to brown. Season with salt and pepper. Add the garlic and continue to cook for 1 minute while stirring. Add the kale and mix well. Set aside.
- Meanwhile, place the tortillas on a non-stick baking sheet, letting them overlap slightly. Cover with the pizza sauce, leaving a 1/2-inch (1 cm) border all the way around. Top with both types of cheese and the shallot. Bake for 10 minutes.
- Remove the baking sheet from the oven. Top the pizzas with the mushroom mixture. Continue to bake for 5 minutes or until the tortillas and kale are crispy. Sprinkle with more Parmesan. Cut into wedges and serve.
In this recipe built for two, tortillas stand in for pizza crust generously garnished with vegetables, sauce and cheese. We start by browning mushrooms and sautéing kale so they release their natural juices before topping our tortilla pizzas. The result is perfectly crispy crust and a dinner ready in no time at all.