Name: Grilled Tortilla Pizza with Marinara Sauce recipe by Vibha Bhutada at BetterButter
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 1
Ingredients: tortilla sheets; For Marinara Sauce:; 5 firm and ripe tomatoes; 2 tbsp olive oil; 2 cloves garlic, minced; 1 bay leaf; 1/4 tsp black pepper powder; 1/4 tsp dried oregano; 1 tsp Salt; For topping:; 1/2 cup onion, finely chopped; 1/4 cup sweet corn kernels, boiled; 1/4 cup green bell pepper, finely chopped; 3 ounces fresh mozzarella; 3 ounces cheddar cheese; Sea salt - to sprinkle (optional); Black pepper powder - to sprinkle on top (optional)

Ingredients Serving: 1

tortilla sheets
For Marinara Sauce:
5 firm and ripe tomatoes
2 tbsp olive oil
2 cloves garlic, minced
1 bay leaf
1/4 tsp black pepper powder
1/4 tsp dried oregano
1 tsp Salt
For topping:
1/2 cup onion, finely chopped
1/4 cup sweet corn kernels, boiled
1/4 cup green bell pepper, finely chopped
3 ounces fresh mozzarella
3 ounces cheddar cheese
Sea salt - to sprinkle (optional)
Black pepper powder - to sprinkle on top (optional)

Instructions

Boiling, blanching and peeling tomatoes:
On the end opposite the core of each tomato, use a sharp knife to score an "X".
Boil a pot of water.
Add tomatoes to the boiling water.
Boil for 30-60 seconds.
Remove tomatoes from the boiling water and immediately put the tomatoes in an ice-water-filled bowl.
As they chill, you will see the skins start to pull away from the meat of the tomato.
Remove the tomatoes from the ice water. The peels should come off easily.
Marinara sauce:
Break up the tomatoes by hand, until chunky.
Place a saucepan over medium high heat.
Add the olive oil and saute the garlic until fragrant but not browned.
Add the bay leaf, tomatoes, black pepper, oregano and salt.
Simmer over medium for 10 minutes, reduce the heat to low and simmer for another 10 minutes until the sauce becomes thick.
Keep aside.
Assembling:
Preheat the cast iron skillet over high heat.
Place the tortilla on a cutting board.
Spread the marinara evenly over the tortilla, using more or less depending on the size of your tortilla.
Add the onion, sweet corn kernels and bell pepper.
Break the mozzarella and cheddar cheese into small pieces, and place them alternately evenly across the top.
Sprinkle lightly with sea salt if desired - you may not need to depending on the saltiness of your sauce and cheese, so taste each component and see if you need to add more.
Carefully slide the tortilla (using a spatula to help) onto the skillet and immediately lower the heat to low for 6-7 minutes then 2 minutes on medium.
Cook until the cheese melts - about 9 minutes.
Sprinkle with some black pepper powder.
Devour!

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