Easy Tortilla Pizzas – 3 Ways!

The holidays are almost upon us! Are you getting excited? I definitely am. I’m especially looking forward to hauling out my Christmas decorations this weekend.

With all the fun and festive distractions at this time of year, I like to keep dinner fairly simple. Tortilla pizzas are one of my favorite easy meals. They are light, fresh, and take minutes to prepare. What could be better?

Easy Tortilla Pizzas - 3 Ways | Hello Little HomeHere are three of my favorite ways to top tortilla pizzas. Experiment with your own combinations, too. Anything goes!

Tomato-Basil Tortilla Pizzas | Hello Little HomeTomato-Basil Tortilla Pizzas

Ingredients:

  • 4 8-inch flour tortillas
  • Olive oil
  • Salt, to taste
  • Crushed red pepper flakes, optional
  • 8 oz. fresh mozzarella (not water-packed)
  • 1 pint cherry tomatoes
  • 8 medium basil leaves, thinly sliced

Preheat oven to 425 degrees.

Place tortillas in a single layer on a baking sheet. Brush lightly with olive oil and sprinkle with salt. Add crushed red pepper flakes, if using.

Pull mozzarella apart with your hands into medium-size pieces and top each tortilla with a quarter of the cheese. It’s OK if the mozzarella doesn’t completely cover the tortilla. Top cheese with tomatoes.

Place baking sheet in oven and cook until tortilla edges are lightly browned and cheese is melted, about 10 minutes. Top each pizza with sliced basil, cut into quarters, and serve.

Mushroom-Thyme Tortilla Pizzas | Hello Little HomeMushroom-Thyme Tortilla Pizzas

Ingredients:

  • 1 tbsp. olive oil
  • 2 cloves garlic, minced or crushed
  • 8 oz. sliced white mushrooms
  • 1/2 tsp. dried thyme
  • Salt, to taste
  • 4 8-inch flour tortillas
  • 1/2 cup Quick Pizza Sauce (see below for recipe)
  • 1 cup shredded Monterrey Jack cheese
  • 4 green onions, thinly sliced (green part only)

Preheat oven to 425 degrees.

Heat olive oil in a medium skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add mushrooms and thyme; cook, stirring often, until mushrooms are lightly browned. Remove from heat and season with salt to taste. Cool slightly before using.

Place tortillas in a single layer on a baking sheet. Top each tortilla with about 2 tablespoons of pizza sauce. Cover sauce with a layer of cheese and then top with mushrooms.

Place baking sheet in oven and cook until tortilla edges are lightly browned and cheese is melted, about 10 minutes. Top each pizza with green onions, cut into quarters, and serve.

Spicy Spinach Tortilla Pizzas | Hello Little HomeSpicy Spinach Tortilla Pizzas

Ingredients:

  • 1 tbsp. olive oil
  • 2 cloves garlic, minced or crushed
  • 1/2 tsp. crushed red pepper flakes
  • 1 6-oz. bag baby spinach
  • Salt, to taste
  • 4 8-inch flour tortillas
  • 1/2 cup Quick Pizza Sauce (see below for recipe)
  • 1 1/3 cups shredded mozzarella cheese

Preheat oven to 425 degrees.

Heat olive oil in a medium skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add spinach and cook, stirring often, until spinach is wilted. Remove from heat and season with salt to taste. Cool slightly before using.

Place tortillas in a single layer on a baking sheet. Top each tortilla with about 2 tablespoons of pizza sauce. Cover sauce with a layer of cheese and then top with spinach.

Place baking sheet in oven and cook until tortilla edges are lightly browned and cheese is melted, about 10 minutes. Cut each pizza into quarters and serve.

Quick Pizza Sauce

Quick Pizza Sauce | Hello Little HomeIngredients:

  • 1 14-oz. can fire-roasted diced tomatoes
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced or crushed
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. crushed red pepper flakes, optional
  • Salt, to taste

Place tomatoes in food processor (or blender) and pulse until finely chopped. Set aside.

Heat olive in a medium skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds to a minute. Add tomatoes, oregano, basil, and crushed red pepper, if using. Cook until thickened, about 5 to 10 minutes. Season with salt to taste.

 What is your favorite pizza topping?

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Overstuffed Twice-Baked Potatoes with Broccoli and Cheddar

Now that fall is here, it’s officially comfort food season. After a chilly day, there is nothing better than curling up with some hot chocolate, macaroni and cheese, cookies … basically anything full of carbs!

One of my favorite carbohydrates is the potato. Whether it’s baked, fried, roasted, or tater totted (ha), if it’s a potato, then I’m happy. I especially love twice-baked potatoes. Here is one of my favorite recipes: twice-baked potatoes filled with broccoli and cheese. These overstuffed potatoes are easy to make and delicious, and they can be served as a main coarse (add a salad) or a side dish.

Overstuffed Twice-Baked Potatoes with Broccoli and CheddarOverstuffed Twice-Backed Potatoes with Broccoli and Cheddar

Serves 4 (main dish) to 8 (side dish) people

Ingredients:

  • 4 medium baking potatoes
  • 2 tbsp. butter, softened
  • 1/2 cup sour cream
  • 1 tbsp. dijon mustard
  • 1/2 tsp. garlic powder
  • 1 cup shredded sharp cheddar cheese (or other cheese)
  • 16-oz. package frozen cut broccoli
  • salt, to taste

Preheat oven to 400 degrees.

Using a fork, pierce each potato all over. This will allow built-up steam to escape, and keep the potatoes from exploding in the oven (wouldn’t that be fun?!?). Place the pierced potatoes directly on the oven rack. Bake until tender (tested with your fork), about 45-60 minutes.

Meanwhile, cook broccoli in microwave according to package directions. Set cooked broccoli aside until it’s cool enough to handle, and then cut any large chunks of broccoli into bite-sized pieces.

Cut broccoli into bite-sized pieces.Remove cooked potatoes from oven and set aside to cool. Reduce oven heat to 375 degrees.

When potatoes have cooled, slice off the top third. Remove potato flesh from the top slice and add it to a large bowl and then discard skin. Using a small spoon, scoop flesh from potatoes and add to bowl, leaving a 1/4-inch shell. Set potato skins aside on a greased baking sheet.

Scoop out potatoes.Add butter, Dijon, garlic powder, and sour cream to the bowl. Mash potatoes until well combined. Add 1/2 cup cheddar cheese and mix well. Season to taste with salt.

Mash PotatoesAdd CheeseOops! I didn’t realize until looking at these pictures that I used a jack/cheddar mix, instead of sharp cheddar that was also in my refrigerator. Guess what? No one noticed, and they were still delicious!

Add broccoli to mashed potatoes and stir until well-mixed. Taste again and add additional salt, if necessary.

Stuff each potato skin with 1/4 of the mashed potato mixture.

Stuff potatoes with filling.After the potatoes are stuffed, carefully top with the remaining cheese.

Top Potatoes with CheesePlace baking sheet in oven and bake until cheese is melted and potatoes are heated through (about 25-30 minutes). Enjoy!

Overstuffed Twice-Baked Potatoes with Broccoli and CheddarOverstuffed Twice-Baked Potatoes with Broccoli and CheddarOther ideas for baked potatoes:

  • Top with chili and pepper jack cheese
  • Stuff with black beans, salsa, and monterey jack
  • Pile high with garlic-sauteed spinach, cherry tomatoes, and feta

What is your favorite comfort food?

I’m linking up with Creations by Kara’s Look What I Made Wednesday, Sweet Bella Roos’ Pin It Thursday, and Mommy Hates Cooking’s Make Bake Create.

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Lifesaver Recipe: Easy One Pot Pasta

Do you ever find a recipe so good that you make it over and over? This One Pot Wonder Tomato Basil Pasta is one of those recipes for me. The first time I tried it, I loved it so much, that I made it again later that same week.

What I like so much about this recipe is that it’s very easy, I usually have the ingredients on hand, and most importantly, it’s super delicious. Basically, you throw all the ingredients into one pot – including the pasta – and cook everything together. It’s the perfect meal to make in summer when you don’t want to be standing over a hot stove.

One Pot Pasta with Fire-Roasted Tomatoes, Olives, and Feta

The recipe is easy to customize, as well. For the pictures shown, I used fire-roasted tomatoes in place of regular diced tomatoes, and I added about a cup of olives. I didn’t have fresh basil, so I used dried. When the pasta was cooked, I tossed everything together with some feta. It was so good!

One Pot Pasta with Fire-Roasted Tomatoes, Olives, and Feta

Here are some other ideas:

  • Use a large package of cherry tomatoes in place of the canned tomatoes.
  • Try other pasta shapes. I’ve used shells, and they worked great.
  • For a puttanesca style sauce, leave out the basil and oregano and add a 1/2 cup quartered kalamata olives and 2 tbsp. capers.
  • Replace the basil and oregano with dried thyme and add a can of drained and rinsed chickpeas.
  • Add a jar of marinated artichoke hearts to the pot along with the other ingredients. Toward the end of the cooking process, stir in a bag of baby spinach leaves.

The possibilities are endless!

Do you think you will try this recipe?

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