Summer Olive Pizza
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
37
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 medium
Tomatoes2 tbsps
Olive Oil (or more if needed)1 tsp
Salt (to taste)1 tsp
Pepper1 tbsp
Tarragon (dried)5 cloves
Garlic (minced)1 tsp
Poultry Seasoning1 tsp
Garlic Powder2.5 cups
Shredded Mozzarella Cheese1 cup
Black Olive (sliced)Directions:
1
Preheat the oven to 375 degrees F (190 degrees C)
2
Bring a saucepan of water to a boil
3
Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water
4
Peel, and cut in half
5
Place tomato halves cut side up onto a baking sheet
6
Drizzle with olive oil, and season with salt, pepper and tarragon to taste
7
Reserve 1 teaspoon of tarragon for later
8
Bake for 12 minutes in the preheated oven
9
Meanwhile, combine the beans and mushrooms in the container of a food processor or blender, and process until smooth
10
Set aside in a small dish
11
Heat 1 tablespoon of olive oil in a skillet over medium heat
12
Add the garlic, and cook stirring until fragrant
13
Add the bean and mushroom paste, and stir to blend
14
When the tomatoes are done, place them into the food processor, and process for about 10 seconds
15
The tomatoes should not become a paste, but more of a pulp
16
Stir the tomatoes into the skillet a little bit at a time, and season with poultry seasoning and the remaining teaspoon of tarragon
17
Heat through
18
Place tortillas into the oven, and cook for about 1 minute, or until slightly hardened
19
Remove from the oven, and place on a baking sheet
20
Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices, and cover generously with shredded mozzarella cheese
21
Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned
22
Cool for a few minutes, then cut into quarters and serve