2021 JPF grant recipient New Hampshire Food Bank’s Recipe For Success Culinary Job Training Program was the first culinary job training program in their state to receive approval from the American Culinary Federation Education Foundation. The American Culinary Federation is the largest professional organization for chefs and cooks in North America and offers educational resources, guidance around industry standards, and programmatic accreditation to enhance professional growth for those in the culinary industry.
Ingredients
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- Extra virgin olive oil
- 2 tortillas (7-inch)
- 1 medium tomato, thinly sliced
- ¼ small onion, thinly sliced
- About ⅔ cup shredded cheese, any variety
- Fresh basil
- Salt and pepper
- Julienned basil, for garnish
Method
- Preheat oven to 400°F.
- Line a baking sheet with non-stick foil, shiny side down; drizzle with olive oil. Rub both sides of the tortillas in the oil, then lay them on the baking sheet. Cover each tortilla with a few slices of tomato and season with salt and pepper. Scatter onion and basil leaves on top and drizzle with olive oil. Top each tortilla with ⅓ of a cup of shredded cheese. Bake until the tortilla crisps and the cheese is melted and bubbly, 12-14 minutes. Let rest for 2–3 minutes before serving topped with additional julienned basil.
This recipe presented by
This is an easy pizza made with a tortilla—I use flour, but corn tortillas would be just as good. Place the tortilla on an oiled non-stick pan or a regular pan lined with non-stick aluminum foil, and on top of that I put some thinly sliced onion, tomato, olive oil, and cover it with cheese. Many varieties of cheese and toppings can be used; feel free to be creative with what you have on hand. Place the whole thing in the oven for about 12 minutes to make a delightful lunch.