Tortizzas

By Eric Kim

Published Sept. 14, 2021

Tortizzas
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(958)
Comments
Read comments

Inspired by California Pizza Kitchen’s now-discontinued Greek pizza, as well as the Manhattan bar Our/New York’s also-discontinued tortilla pizzas (affectionately called “tortizzas” by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you’re eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.

Featured in: Say Hello to the Tortizza, a Dinner Life Raft

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 3 to 4Persian or mini seedless cucumbers, scrubbed and cut into ½-inch dice (about 2 cups)
  • 2ripe medium tomatoes, cut into ½-inch dice (about 2 cups)
  • 1½teaspoons kosher salt (Diamond Crystal)
  • 8(6-inch) soft flour tortillas
  • 2cups shredded low-moisture mozzarella
  • 2teaspoons dried oregano, za’atar or Italian seasoning
  • 1cup plain yogurt
  • 1large garlic clove, finely grated
  • 1tablespoon fresh lemon juice
  • 2teaspoons honey, plus more for drizzling
  • 1cup crumbled feta
  • 1ripe Hass avocado, halved and thinly sliced
  • ½cup packed fresh flat-leaf parsley leaves and tender stems
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

715 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 30 grams protein; 1468 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.

  2. Step 2

    Toss the cucumbers, tomatoes and ½ teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.

  3. Step 3

    Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas’ edges are crispy but still pale, 8 to 10 minutes.

  4. Step 4

    While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.

  5. Step 5

    To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
958 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Juliet

You can also turn flour tortillas into dessert. Jacques Pepin has a really simple recipe: butter and sugar on a flour tortilla. Put it butter side down on a silicone mat, put canned apricots on top. Roast in oven 25 mins. He calls it “apricot galette”.

Kay

I suggest "hot" honey. I heat up honey and add sliced jalapeno and then strain it. It is great on this and grilled pizza.

Joel

Now I want to make shrimp ceviche for a tortizza topping.

Doc R

I loved it. It's fun. And one can change it up so many ways. Any added protein would work, but I especially like the ceviche suggestion.

Tracey Stokes

A hit, even with my very fussy partner.

BJ

I will try this soon; it sounds great for summer. I make something similar with peppers and onions on whole wheat and flax pitas from Aldi, but with less cheese and no yogurt sauce, just the spices. Layer the cheese on the pita, followed by cooked peppers and onions, Italian seasoning and garlic and crushed red peppers, bake briefly, about six minutes. Voila! One pizza.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.