Pizzadilla with Tomatoes and Olives

Υλικά

1 cup grape tomatoes, halved

½ medium red onion, thinly sliced

2 tablespoons extra-virgin olive oil, divided

¼ teaspoon red pepper flakes

Kosher salt and ground black pepper

12- to 13-inch (burrito-size) flour tortilla

2 ounces mozzarella cheese, shredded (½ cup)

2 ounces cheddar cheese, shredded (½ cup)

½ cup chopped pitted black olives

Optional garnish: Chopped fresh basil

Οδηγίες

Heat the oven to 450°F with a rack in the middle position. In a medium bowl, toss together the tomatoes, onion, 1 tablespoon oil, pepper flakes and a pinch each of salt and pepper.

In a 12-inch oven-safe skillet over medium, heat the remaining 1 tablespoon oil until barely smoking. Add the tortilla and, using a wide metal spatula, press it against the skillet; the edges of the tortilla will form a lip. Remove the pan from the heat. Sprinkle both cheeses onto the tortilla, then scatter on the tomato-onion mixture followed by the olives.

Place the skillet in the oven and bake until the tortilla is browned at the edges and the cheese is browned and bubbling, about 10 minutes. Remove the skillet from the oven (the handle will be hot) and slide the pizzadilla onto a cutting board. Cut into wedges.

Σημειώσεις

Pizza meets quesadilla, yielding cross-cultural deliciousness. You’ll need burrito-size flour tortillas for this, though you could make smaller pizzadillas using standard-size flour tortillas and a 10-inch skillet. Either way, be prepared to make more than one.