About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:5min › Ready in:30min
Preheat the oven to 190 C / Gas 5.
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.
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.
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.
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.
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.