Tortilla Pizzas With Feta Cheese, Tomatoes, And Olives
- 4 flour (wheat) tortillas - (8" dia)
- 1 1/2 tablespoons olive oil
- 4 plum tomatoes finely diced
- 12 black olives pitted, halved (such as Kalamata or oil-cured olives)
- 1 medium zucchini halved lengthwise, and sliced paper thin
- 1/2 cup red onion in thin slivers
- 4 teaspoons finely-chopped oregano (or 2 tspns dried oregano)
- Freshly-ground black pepper - (generous)
- 3 tablespoons fruity olive oil
- 1 1/2 cups finely-crumbled feta cheese - (8 oz)
Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time.
Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.)
In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately.
This recipe yields four 8-inch pizzas.