Tortilla Stacked Pizza Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Put the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve.
• In a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.
• Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.
• Mix the reserved marinade with the sour cream and refrigerate.
• If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.
• Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnish with the flavored sour cream and cilantro.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

Steps:

• Heat oven to 375 degrees.
• Spray bottom of first tortilla with non-stick cooking spray.
• This will help tortilla to crisp on bottom.
• Lay sprayed side down on cookie sheet.
• Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking.
• Top with another tortilla,sprinkle with cheese,top with tortilla.
• Layer as many as you wish, I generally only use 3 to 4.
• Top last tortilla with pizza sauce and toppings of your liking.
• Bake for 15 to 20 minutes or until golden brown.
• Cut with pizza wheel into wedges.
• Enjoy!

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the passata, garlic, olive oil, herbs and season well. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

Steps:

• Fry tortillas in oil until lightly crisp.
• Pat dry on paper towels.
• Heat oven to 375*F.
• Spread refried beans on 4 tortillas.
• Place tortillas on 2 ungreased baking sheets.
• Place a second tortilla on top of each of the tortillas with beans.
• Evenly divide onions, chilies, Monterey jack cheese and peppers and sprinkle on second tortilla layers.
• Cover with third tortillas.
• Sprinkle this layer with cheddar cheese.
• (Can be prepared ahead up to this point) Pour picante sauce over top of each stack and bake for 15 to 20 minutes until heated through and cheese is melted.
• Use a spatula to carefully transfer each stack to individual plates.
• Just before serving, top with a tablespoon of sour cream and garnish with black olives.