Pizza With Tomatoes, Corn, Sausage and Peppers
Published August 15, 1995
- Total Time
- 40 minutes
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Ingredients
6 ounces low-fat sausages
16 ounces whole red peppers or 14 ounces chopped, ready-cut (4 cups)
2 teaspoons olive oil
2 pounds ripe tomatoes
3 ears corn or 2 cups corn kernels
Several sprigs fresh basil to yield ¼ cup chopped
4 9- or 10-inch no-fat added flour tortillas
1 teaspoon anchovy paste
8 large Italian, Greek or French olives
Freshly ground black pepper to taste
Preparation
- Step 1
Turn oven to 350 degrees.
- Step 2
Remove sausages from their casings or cut into bite-size pieces and cook in nonstick skillet until brown.
- Step 3
Seed and chop the whole peppers.
- Step 4
Heat a large nonstick skillet until it is very hot; reduce the heat to medium high and add the oil. Saute the peppers in the hot oil until they begin to soften.
- Step 5
Wash, trim and halve tomatoes. Squeeze tomatoes in your hands to get rid of some of the seeds and juice. When peppers are softened, stir in tomatoes and continue cooking over medium heat while you scrape kernels from the corn and chop the basil.
- Step 6
Place the tortillas directly on the oven rack and bake until they are brown and crisp, just a couple of minutes. Watch carefully because they will bake quickly.
- Step 7
When the tomatoes are soft and some of the liquid has cooked away, add the corn, basil and anchovy paste and cook over low heat for a couple of minutes.
- Step 8
Pit olives and chop and stir into pan while corn cooks. Season with pepper.
- Step 9
When tortillas are cooked, remove from the oven and top two of them with half of the topping mixture and serve. Keep topping warm and spoon over the remaining tortillas when you are ready for seconds.
Private Notes