Blood Orange Tortilla Pizza to Pep Up Snack Time

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Adrian Harris and Jeremy Inglett of The Food Gays share one of their all-time favorite snacks, the tortilla pizza.

Photo: The Food Gays

By Adrian Harris and Jeremy Inglett, The Food Gays

One of our favorite snacks is a tortilla pizza. Beyond being simple and fast to make, it’s versatile — with a little switch up of toppings, you can have a completely different flavor experience.

Just remember that because a tortilla wrap is so light, you’ll want to be scant with your toppings. Here we skip the tomato sauce entirely, and instead use extra-virgin olive oil, a little salt and pepper, and sliced garlic. Give this pizza a try next time you’re in the mood for something elegant, without all the work!

Fennel and Blood Orange Tortilla Pizza
Serves 2

1 tortilla wrap
1 teaspoon extra virgin olive oil
Salt and pepper, to taste
1 clove garlic, thinly sliced
¼ cup fennel, thinly sliced
¼ cup Parmesan cheese, finely shredded
1 small blood orange, sliced
Small handful of julienned radish and carrots
1 tablespoon pomegranate seeds (optional)
Handful fresh cilantro, fennel and micro basil leaves
1 tablespoon black sesame seeds, crushed (optional)
Drizzle of extra virgin olive oil, to finish

Preheat oven to 375°F. Drizzle olive oil on tortilla wrap, and lay down garlic slices and fennel. Season with salt and pepper. Bake in oven until golden brown and sides just begin to curl, about 12 to 14 minutes.

Remove from oven and immediately scatter Parmesan cheese on top.
Top with thinly-sliced blood orange, carrot and radish matchsticks, pomegranate seeds, crushed black sesame seeds, and fresh herbs. Drizzle with a little olive oil to finish. Slice into wedges and serve immediately.

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