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 Soft flour tortillas (6")
2 c Mozzarella; shredded
2 ts Dried oregano, za'atar or
- Italian seasoning
1 c Plain yogurt
1 cl Garlic; finely grated
1 tb Fresh lemon juice
2 ts Honey; more for drizzling
1 c Feta; crumbled
1 Ripe Hass avocado; halved,
- thin sliced
1/2 c Fresh flat-leaf parsley
- leaves and tender stems;
- packed
Place racks in upper and lower thirds of oven and set oven to
400 F/205 C. Line two large sheet pans with parchment paper.
Toss the cucumbers, tomatoes and 1/2 ts 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 ts 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.
Recipe by Eric Kim
RECIPE FROM:
https://cooking.nytimes.com
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