Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a very light but strangely filling pizza that I serve mostly at our summer garden parties. It's quite quick to put together for a snack and even a full meal. The sauce is also good with pasta but tastes best on these pizzas.

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Recipe Summary

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
6
Yield:
3 pizzas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Bring a saucepan of water to a boil. Boil tomatoes for about 5 minutes, then remove from the pan, and drop into a bowl of cold water. Peel, and cut in half. Place tomato halves cut side up onto a baking sheet. Drizzle with olive oil, and season with salt, pepper and tarragon to taste. Reserve 1 teaspoon of tarragon for later.

  • Bake for 12 minutes in the preheated oven. Meanwhile, combine the beans and mushrooms in the container of a food processor or blender, and process until smooth. Set aside in a small dish.

  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, and cook stirring until fragrant. Add the bean and mushroom paste, and stir to blend. When the tomatoes are done, place them into the food processor, and process for about 10 seconds. The tomatoes should not become a paste, but more of a pulp. Stir the tomatoes into the skillet a little bit at a time, and season with poultry seasoning and the remaining teaspoon of tarragon. Heat through.

  • Place tortillas into the oven, and cook for about 1 minute, or until slightly hardened. Remove from the oven, and place on a baking sheet. Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices, and cover generously with shredded mozzarella cheese.

  • Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned. Cool for a few minutes, then cut into quarters and serve.

Nutrition Facts

353 calories; protein 16.8g; carbohydrates 32.1g; fat 17.8g; cholesterol 30.1mg; sodium 1150mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
08/13/2008
This was a great dish. The children loved it as well as the hubby!! Thanks! Read More
(3)

Most helpful critical review

Rating: 3 stars
05/26/2011
I really wanted to love this. It sounds so good and good for me. But it was just OK. Reminded me too much of a bean tostada. Couldn't tell the mushrooms were even in it. I think I'd try again and not put the mushrooms in the processor. Also add some freah spinach and onions maybe. The sauce looked like refried beans. Maybe leave the tomatoes chunkier? i liked it enough to keep fooling around with it. Thanks for posting. Read More
(8)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/26/2011
I really wanted to love this. It sounds so good and good for me. But it was just OK. Reminded me too much of a bean tostada. Couldn't tell the mushrooms were even in it. I think I'd try again and not put the mushrooms in the processor. Also add some freah spinach and onions maybe. The sauce looked like refried beans. Maybe leave the tomatoes chunkier? i liked it enough to keep fooling around with it. Thanks for posting. Read More
(8)
Rating: 4 stars
08/26/2005
very good. but dont forget to add the onions in there too.:) Read More
(3)
Rating: 5 stars
08/12/2008
This was a great dish. The children loved it as well as the hubby!! Thanks! Read More
(3)
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