Saturday, January 15, 2011

Tortilla pizza

Years ago Adam lived near The Staircase in Hamilton when it was open as a theatre and restaurant. We would go often-ish, I probably ate there about 5 times in total, and my favourite thing was their tortilla pizzas.

The other night I was dead tired after a day of work and running on little sleep (thanks Minnie).
I wanted something fast with relatively little work, and this turned out to be perfectly that.
The day earlier I had been reminded of those tasty pizzas for some reason, and so picked up some tortillas and other toppings that I imagine might be tasty - and boy howdy were they!

I'm a huge fan of cheeses, all kinds, though blue cheeses rank particularly high. And I love them even more when accompanied by something sweet, so naturally blue cheese and pear is a favourite of mine. Running with this theme I present to you,

Blue Cheese, Pear and Caramelized Onion Tortilla Pizza

Complete with JP2 peeking through

One large sweet onion
One Bosc pear
A good chunk of blue cheese
Olive oil
Balsamic vinegar
2 big flour tortillas

Cut the onion in half, and then slice thinly. Heat about a tbsp of butter in a heavy pan over medium heat and add onion. I cooked it on medium just until it started to soften, then turned it to med-low and cooked it about 15 minutes, stirring occasionally. You want the onions to get good and dark, sticky brown but not burn.
Meanwhile, put your tortillas on the pan you're going to cook them on and pour about a tbsp or two of olive oil on each tortilla and brush it around.
Preheat your oven to 400.
Once the onions are done, spread them evenly over the entire tortilla. Remove the core from the pear in whatever method you prefer and cut it into quarters, then slice each quarter thinly. Arrange the pear slices on top of onions, then crumble as much cheese as you want over everything. Finish it off with a drizzle of about a tbsp of honey for each pizza, and about a tsp or two of balsamic vinegar.
Put the pizzas in the oven for 7-8 minutes, then turn on the broiler and leave them in another 2-3, watching to make sure they don't burn.
Take them out, slice 'em up and devour.


  1. Boy Howdy!

    That sounds amazing. I will be sure to steal this one for my very own kitchen.

  2. How's this for my cholesterol, good?


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