Spa Pizzas

Tortilla pizzas swap thick dough for a crackery flour tortilla base, which means the crust crisps in minutes and the whole thing stays lean. A quick simmered tomato sauce with sweated onions, garlic, oregano, and Italian seasoning builds way more depth than opening a jar, and cooking it down until it thickens keeps the tortilla from going soggy under the cheese.

Before the sauce hits, the sliced mushrooms and zucchini get a quick sauté. That step pulls the water out so the finished pizza doesn’t weep. Bake the bare tortillas first until they’re stiff and golden, then top with sauce, shredded mozzarella, the sautéed veg, bell pepper confetti, and black olives.

Kitchen Tips

• Pre-bake the tortilla until it’s dry and crisp before adding toppings. A limp tortilla under sauce turns to mush.
• Cook the mushrooms and zucchini until they release their liquid and the pan goes dry again. Wet vegetables equal a soggy pizza.
• Simmer the sauce until it coats the back of a spoon. Watery sauce bleeds through the crust.
• Shred your own mozzarella from a block for better melt. Pre-shredded cheese has anti-caking starch that mutes the stretch.

Variations

• Swap in crumbled goat cheese or feta for a tangier bite.
• Use whole wheat tortillas and add baby spinach under the cheese for a greener spin.
• Go spicy with pickled jalapeños and a drizzle of chili oil.