Tuesday, May 12, 2015

Curried Vegetable Tortilla Pizza With Cilantro Dressing

This is such a quick, easy and tasty meal. I am always in a rush to get dinner made, so I was super excited about creating this recipe. I came up with this recipe around the Super Bowl. I wish my photos did it more justice, don't judge the book by the cover on this one. Things have been so busy, and with the weather getting warmer, and days getting longer, I just haven't found as much time to work on my posts. I have so many recipes that I need to get up. I'm looking forward to getting around to it and I miss working on my baby.

Tomorrow we are having a wellness fair at school for both students and sta
ff. I will be teaching a cooking workshop, showing how to make sushi. I have a boat load of rice cooking and cooked in my kitchen right now. I hope it all goes smoothly!

Curried Vegetable Tortilla Pizza 

Ingredients
  • half of one eggplant cubed
  • 2 small red potatoes, scrubbed and cubed
  • 1 clove of garlic, minced
  • 1/2 cup of cubed butternut squash
  • Shredded mozzarella, jack and cheddar cheese mix
  • pesto (optional)
  • soft flour tortillas
  • olive oil
  • 1/2 to 1 teaspoon curry powder, depending on personal preference
  • 1 can great white northern beans
  • salt
  • pepper
  • basil
  • oregano

All the veggies should be cubed to relatively the same size cubes. I made mine about 1/4 inch cubes.

In a skillet add 2-3 tablespoons of Extra Virgin Olive Oil, heat slightly, add the potatoes and eggplant.  You may need to adjust, as eggplant and potatoes both suck up a lot of oil. Sauté veggies over a medium heat, sprinkle with salt. When they begin to soften, add garlic. Cover and stir occasionally. After another 2-3 minutes add curry. Stir frequently. At some point the veggies will begin to stick to the bottom of the pan, scrape with a spatula. When the potatoes are soft, but not yet done, add in the butternut squash, and remaining spices. Cover again, stirring frequently until squash is done.

Have your oven preheated to 375˚ Oil the bottom of the tortillas. You can either put the tortillas on a flat cookie sheet or you can use a pizza stone, as long as you heat it with the oven. Place the tortillas on the pan/stone. Add a teaspoon of pesto and spread around the top of the tortilla. Sprinkle cheese on. Top with a couple spoonfuls of the curried veggie mixture and then finish with a few spoonfuls of the beans. Bake in the oven about 5 minutes or until the crusts get crispy and the cheese melts. If you are using a cookie sheet, you might want to carefully remove the pizzas from the pan and place them directly on the oven rack for extra crispness.

I also made a cilantro dressing to go with my salad, which was so delicious to dip my pizza in. The recipe is below.

Ingredients
  • Juice of 2 limes and 1 lemon
  • 2 tablespoons of maple syrup or honey
  • 1 tablespoon of raw cider vinegar
  • 1/2 cup of EVOO
  • 1/4 cup of washed cilantro
  • a few sprigs of fresh mint
  • pepper

Blend in blender until pureed.
You could also add some yogurt to this to make it a little thicker and creamier.