Summer pizza

    30 min

    Not exactly a pizza but a delicious combination of tomatoes, pureed white beans and herbs, spread on top of crisp tortillas and topped with olives. Great for fingerfood at summer garden parties. It's quite quick to put together for a snack and even a full meal.

    4 people made this

    Makes: 3 pizzas

    • 3 medium tomatoes
    • 2 tablespoons olive oil, or more if needed
    • 1/2 teaspoon salt, or to taste
    • 1/4 teaspoon pepper
    • 1 tablespoon dried tarragon
    • 5 cloves garlic, minced
    • 85g cannellini beans from a tin
    • 40g sliced mushrooms from a tin
    • 1 teaspoon chicken seasoning
    • 1 teaspoon garlic granules
    • 280g mozzarella cheese, grated
    • 80g sliced black olives
    • 3 (26cm) flour tortillas

    Prep:25min  ›  Cook:5min  ›  Ready in:30min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Bring a saucepan of water to a boil. Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water. Peel and cut in half. Place tomato halves cut side up onto a baking tray. Drizzle with olive oil, and season with salt, pepper and tarragon to taste. Reserve 1 teaspoon of tarragon for later.
    3. Bake for 12 minutes in the preheated oven. Meanwhile, combine the beans and mushrooms in a food processor and process until smooth. Set aside in a small dish.
    4. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the garlic and cook stirring until fragrant. Add the bean and mushroom paste, and stir to blend. When the tomatoes are done, place them into the food processor, and process for about 10 seconds. The tomatoes should not become a paste, but more of a pulp. Stir the tomatoes into the frying pan a little bit at a time, and season with chicken seasoning and the remaining teaspoon of tarragon. Heat through.
    5. Place tortillas into the oven, and cook for about 1 minute, or until slightly hardened. Remove from the oven, and place on a baking tray. Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices, and cover generously with grated mozzarella cheese.
    6. Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned. Cool for a few minutes, then cut into quarters and serve.

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    Reviews in English (3)


    I really wanted to love this. It sounds so good and good for me. But it was just OK. Reminded me too much of a bean tostada. Couldn't tell the mushrooms were even in it. I think I'd try again and not put the mushrooms in the processor. Also add some freah spinach and onions maybe. The sauce looked like refried beans. Maybe leave the tomatoes chunkier? i liked it enough to keep fooling around with it. Thanks for posting.  -  26 May 2011  (Review from Allrecipes US | Canada)


    This was a great dish. The children loved it as well as the hubby!! Thanks!  -  12 Aug 2008  (Review from Allrecipes US | Canada)


    very good. but, dont forget to add the onions in there too.  -  26 Aug 2005  (Review from Allrecipes US | Canada)