Tortizzas: Crispy Flatbreads with Fresh Toppings

Published: Sept. 15, 2021

Total Time: 25–30 minutes

Servings: 8 individual tortizzas

Ingredients

For the Vegetable Base

  • 3–4 Persian or mini seedless cucumbers, scrubbed and diced into ½-inch cubes (≈2 cups)

  • 2 ripe medium tomatoes, diced into ½-inch cubes (≈2 cups)

  • 1½ teaspoons kosher salt (Diamond Crystal)

For the Crispy Tortillas

  • 8 (6-inch) soft flour tortillas

  • 2 cups shredded low-moisture mozzarella

  • 2 teaspoons dried oregano, za’atar, or Italian seasoning

For the Yogurt Sauce

  • 1 cup plain yogurt

  • 1 large garlic clove, finely grated

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons honey (plus extra for final drizzle)

  • 1 teaspoon kosher salt

For the Toppings

  • 1 cup crumbled feta cheese

  • 1 ripe Hass avocado, halved, pitted, and thinly sliced

  • ½ cup packed fresh flat-leaf parsley leaves (plus tender stems)

Preparation Steps

Step 1: Preheat Oven & Prep Pans

Adjust oven racks to upper and lower thirds. Heat oven to 400°F (200°C). Line two large baking sheets with parchment paper for even baking.

Step 2: Drain Vegetables

In a colander, combine diced cucumbers, tomatoes, and ½ teaspoon salt. Let sit in the sink for 10 minutes to release excess moisture. After draining, pat tomatoes gently with paper towels to ensure dryness (critical for preventing soggy tortillas).

Step 3: Bake Tortillas with Cheese

Arrange 4 tortillas per baking sheet, spacing 1 inch apart. Sprinkle each tortilla with ¼ cup mozzarella and ¼ teaspoon oregano. Bake for 8–10 minutes, until cheese melts, bubbles, and edges are lightly golden, while tortillas remain pale and crisp at the borders.

Step 4: Make the Yogurt Sauce

While tortillas bake, whisk together yogurt, grated garlic, lemon juice, honey, and remaining 1 teaspoon salt in a small bowl until smooth. Set aside to thicken slightly.

Step 5: Assemble & Serve

  1. Drain Vegetables Again: Gently squeeze drained cucumbers/tomatoes with paper towels to remove residual moisture.

  2. Distribute Ingredients: Divide drained vegetables (≈¼ cup per tortilla) across all 8 tortillas.

  3. Add Toppings: Top each tortilla with 2 tablespoons crumbled feta, 2–3 avocado slices, and a handful of parsley.

  4. Finish with Sauce: Spoon yogurt sauce over toppings, reserving ¼ cup for side dipping. Lightly drizzle extra honey for sweetness.

  5. Serve: Enjoy flat like mini pizzas or fold into tacos.

Chef’s Tips & Variations

  • Dessert Twist: Transform tortillas into an apricot galette (Jacques Pepin’s recipe): Butter a tortilla, sprinkle with sugar, top with canned apricots, and bake at 375°F (190°C) for 25 minutes.

  • Spicy Honey: Heat 2 tablespoons honey with sliced jalapeño (strain after 10 minutes) for a zesty drizzle on savory or sweet dishes.

  • Protein Boost: Add shredded rotisserie chicken, pulled pork, or grilled shrimp to the vegetable layer for heartiness.

  • Vegetarian Flexibility: Use whole-wheat tortillas and swap feta for vegan cheese. For a lighter option, replace mozzarella with nutritional yeast.

  • South of the Border: Substitute oregano with cumin, add cilantro and lime zest, and top with black beans or grilled corn.

Note: These tortizzas shine with seasonal produce—adjust toppings with whatever’s fresh!