After a long day, nothing beats coming home to this colorful pink tortilla pizza—a festive, veggie-packed treat perfect for weeknights or weekends.
Using No Fairytales beet tortillas and pickled red onions, this pizza bursts with striking pink hues. Enjoy guilt-free, as it delivers your daily vegetable quota in one delicious meal.
Ingredients
For 4 people
- 8 beet tortillas from No Fairytales
- 300 g canned diced tomatoes
- 150 g kale
- 175 g cherry tomatoes
- 1 orange bell pepper
- 2 red onions
- 100 ml white wine vinegar
- 150 g feta cheese
- 2 tbsp oregano
- salt and pepper
Preparation
- Preheat the oven to 200°C.
- Peel the red onions and slice into rings. Place in a bowl with white wine vinegar and let sit until ready to use.
- Halve the cherry tomatoes, remove the seeds from the bell pepper, and cut the flesh into strips.
- Blend the diced tomatoes with oregano in a food processor until smooth. Season with salt and pepper.
- Heat sunflower oil in a frying pan and stir-fry the kale for 4 minutes until wilted and most moisture has evaporated.
- Grease the beet tortillas with tomato sauce and top with stir-fried kale, cherry tomatoes, bell pepper strips, and feta cheese.
- Bake the tortilla pizzas for 8 minutes.
- Remove from the oven and garnish with pickled red onions.
Recipe and image: No Fairytales
