Subj : NYT E-Z Dinner - 091
To : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tortizzas
Categories: Breads, Vegetables, Squash, Fruits, Cheese
Yield: 4 servings
4 Persian or mini seedless
- cucumbers; scrubbed, in
- 1/2" dice
2 Ripe medium tomatoes; in
- 1/2" dice
1 1/2 ts Kosher salt
8 (6") soft flour tortillas
2 c Shredded mozzarella
2 ts Dried oregano, za’atar or
Italian seasoning
1 c Plain yogurt
1 lg Garlic clove; finely grated
1 tb Fresh lemon juice
2 ts Honey; more for drizzling
1 c Crumbled feta
1 Ripe Hass avocado; halved,
- thin sliced
1/2 c (packed) fresh flat-leaf
- parsley leaves and tender
- stems
Place racks in upper and lower thirds of oven and set
oven to 400ºF/205ºC. Line two large sheet pans with
parchment paper.
Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a
colander set in the sink and toss to combine. Let sit to
drain excess liquid, about 10 minutes.
Meanwhile, arrange the tortillas on the sheet pans, four
per pan, and sprinkle each with the mozzarella and dried
oregano. Bake until the cheese is melted and lightly
browned, and the tortillas’ edges are crispy but still
pale, 8 to 10 minutes.
While the tortillas are baking, make the yogurt sauce:
In a small bowl or measuring cup, whisk together the
yogurt, garlic, lemon juice, honey and the remaining 1
teaspoon salt.
To serve, evenly divide the drained cucumbers and
tomatoes among the tortillas. Top each with feta,
avocado and parsley, and spoon the yogurt sauce over
everything, leaving some back to serve on the side. As a
final flourish, lightly drizzle the tortizzas with
honey. You can eat these flat like mini pizzas or folded
like tacos.
By: Eric Kim
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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