Caprese Oven Tortilla Pizza
This Caprese oven tortilla pizza is a delightful twist on the classic salad. It combines sweet cherry tomatoes, creamy mozzarella cheese, fragrant basil, and a drizzle of balsamic glaze for the ultimate flavor explosion.
Prep Time10 minutes mins
Bake Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Main Course
Cuisine: Italian
Diet: Low Calorie, Vegetarian
Servings: 2
Calories: 165kcal
- 2 medium tortilla wraps
- 4 tomatoes (on the vine)
- 100 g fresh mozzarella ball or shredded mozzarella (3.5 oz)
- 1 teaspoon extra-virgin olive oil
- ½ garlic clove
- pinch of dried oregano
- pinch of red pepper flakes (optional)
- sea salt and pepper (to taste)
To serve:
- fresh basil
- balsamic glaze
Preheat your oven to 225°C (437°F). Peel and mince the garlic and slice the tomatoes.
Place the tortillas on a baking sheet lined with parchment paper. Brush them with olive oil and sprinkle on the minced garlic.
Arrange the mozzarella slices evenly over each tortilla and add the sliced tomatoes on top of it.
Bake in the preheated oven for about 15-20 minutes or until the tortillas are crisp and the cheese is melted.
Once the tortilla wrap pizzas are done, remove them from the oven and let them cool for a minute or two. Sprinkle fresh basil leaves over the tomatoes, drizzle with balsamic glaze, and serve.
- Use parchment paper – When baking the assembled wrap pizza in the oven, place it on parchment paper to prevent sticking and make cleanup easier.
- Don't overload with toppings – Be mindful not to overstuff the tortilla. Too many ingredients can make it challenging to fold and handle, leading to potential spills.
- Make it vegan – Use a plant-based mozzarella alternative to make it a vegan Caprese tortilla pizza.
Serving: 1serving | Calories: 165kcal | Carbohydrates: 18.2g | Protein: 7g | Fat: 7.2g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 281mg | Potassium: 145mg | Fiber: 1.5g | Sugar: 1.6g | Calcium: 250mg | Iron: 1mg