2021 JPF grant recipient New England Culinary Arts Training (NECAT), offers a Re-Entry Culinary Job Training Program for incarcerated individuals just prior to their release, helping set those individuals up for a smoother, more stable re-entry into the community. Like all NECAT training programs, the Re-Entry Program provides the technical, professional, and life skills necessary to secure career-ladder jobs 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.