Delicious tortilla pizzas with pesto, serrano ham and rocket. Quick and easy to make, – and ready in just 15 minutes.
I love tortilla pizza, – there are endless ways to vary it, and it is an easy, tasty way to get a quick lunch or dinner on the table.
This tortilla pizza with serrano ham is a real winner, – full of flavour, and a clear favourite.
You can use grated mozzarella, or you can use fresh mozzarella balls.
If you use fresh mozzarella for your tortilla pizza, make sure to drain it well first, – otherwise the bases go soggy.
A good tip is to cut the mozzarella balls open, – sprinkle the soft cut side with a little fine salt, and place them cut side down in a fine-mesh sieve.
Leave them to drain for 15 minutes, – and they will have released a good amount of liquid.
Naturally, take care not to sprinkle on too much salt, – or the pizza may end up just a touch too salty 🙂
Tortilla pizza with serrano ham and pesto
Ingredients
- 8 small tortillas – or 4 large
- 150 ml pizza sauce – try this recipe – click here
- 200 g grated mozzarella or 2 balls of fresh mozzarella – drained well
- 120 g serrano ham
- 6 tbsp green pesto – click here for the recipe
- 2 handfuls rocket
- 30 g pine nuts, ideally toasted
- Freshly ground black pepper
Method
- Spread the tortillas with pizza sauce and scatter the cheese over the bases.
- Bake in a preheated oven at 200°C conventional (top and bottom heat), or 180°C fan, for about 10-12 minutes. If you are baking 2 trays at once, you will of course need to use the fan setting, – and I would also recommend swapping the trays around once the pizzas are a little over halfway through baking.The tortilla pizzas should be golden and crisp at the edges.
- Let the tortilla pizzas rest for a moment, then top them with pesto, rocket, serrano ham and toasted pine nuts. Season with freshly ground pepper if you like.
Nutrition
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