12 ounces
jar of roasted, red peppers, drained and coarsely chopped
1
large onion, coarsely chopped
1 tablespoon
olive oil
1/2 cup
grated fresh mozzarella
Fresh basil, optional
Directions
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.
Saute onion in olive oil until soft, add in red peppers, then season with salt and pepper.
Preheat oven to 475 degrees.
Arrange 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.
Bake until cheese is melted and edges of tortillas are browned, about 5 minutes.
Top with fresh basil if desired and serve immediately.
See what other Food52ers are saying.