Judith Rae's Notes:
4 7-inch whole wheat tortillas Ask a question about this ingredient
12 ounces jar of roasted, red peppers, drained and coarsely chopped Ask a question about this ingredient
1 large onion, coarsely chopped Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 cup grated fresh mozzarella Ask a question about this ingredient
Toast tortillas directly on stove's burners (electric or gas) over low heat, turning them once with tongs, until puffed slightly and browned in spots. Let rest on rack.
Ask a question about this stepSaute onion in olive oil until soft, add in red peppers, then season with salt and pepper.
Ask a question about this stepPreheat oven to 475 degrees.
Ask a question about this stepArrange tortillas on large baking sheet and top each with a quarter of the onion-pepper mixture, leaving a narrow border around each pizza. Top with cheese.
Ask a question about this stepBake until cheese is melted and edges of tortillas are browned, about 5 minutes.
Ask a question about this stepTop with fresh basil if desired and serve immediately.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
