Tortizzas

By Eric Kim

Published Sept. 15, 2021

Basic Information

• Total Time: 15 minutes (prep & cooking)

• Rating: 4/5 (907 reviews)

• Review Count: 70 comments

Inspiration

Tortizzas draw from two nostalgic, now-discontinued culinary icons: California Pizza Kitchen’s former Greek pizza (with its bright, herbaceous profile) and Our/New York’s cult-favorite tortilla pizzas, affectionately named “tortizzas” by patrons for their handheld, pizza-meets-salad allure. This recipe reimagines these lost classics into a quick, satisfying meal with modern simplicity.

Dish Overview

A crispy, cheese-laden flour tortilla base forms the foundation, topped with fresh garden vegetables (cucumber, tomato, avocado), tangy feta, and a creamy garlicky yogurt sauce. Finished with a drizzle of honey, this dish balances sharpness, creaminess, and sweetness—embodying the ease of a salad while delivering the comfort of pizza.

Ingredients (Serves 2)

• 2 large flour tortillas (8–10 inches, for a crispy base)

• 4 oz (115g) crumbled feta cheese (or block, crumbled)

• ½ cup (120g) plain Greek yogurt (thickened, for creaminess)

• ½ small cucumber, diced (seeds removed for reduced moisture)

• 1 medium tomato, diced (seeded if desired)

• 1 ripe avocado, pitted and diced

• 2 cloves garlic, minced (for the yogurt sauce)

• 1–2 tsp honey (adjust to taste)

• 1 tsp olive oil (optional, for crisping tortillas)

• Salt and freshly ground black pepper (to taste)

• 1 tsp lemon juice (optional, brightens the yogurt sauce)

Instructions

1. Prepare the Tortillas: Heat a dry skillet over medium heat. Brush tortillas lightly with olive oil (optional) for extra crispness. Toast each side for 10–15 seconds until golden and rigid (avoid burning). Set aside to cool slightly.

2. Make the Garlicky Yogurt Sauce: In a small bowl, mix Greek yogurt, minced garlic, lemon juice (if using), ¼ tsp salt, and 2–3 grinds of black pepper. Stir until smooth; refrigerate for 5 minutes to meld flavors.

3. Prep the Vegetables: Dice cucumber, tomato, and avocado into ½-inch pieces. Keep avocado fresh by tossing with a squeeze of lemon juice (optional) to prevent browning.

4. Assemble the Tortizzas:

5. Layer one toasted tortilla on a plate. Sprinkle 2 oz (55g) crumbled feta in the center.

6. Add diced cucumber, tomato, and avocado atop the cheese.

7. Drizzle the garlicky yogurt sauce over the vegetables, leaving a ½-inch border for dipping.

8. Sprinkle remaining 2 oz feta for extra creaminess and sharpness.

9. Finish with a light drizzle of honey (1 tsp per serving).

10. Serve Immediately: Eat by hand, mirroring the “salad-with-your-hands” experience, or slice into wedges for sharing.

Flavor Profile & Pairing

The honey drizzle is a key balance: its floral sweetness cuts through feta’s saltiness and the tang of the yogurt sauce, while echoing South Korea’s beloved pizza-dipping tradition. The crisp tortilla base contrasts with creamy avocado and zesty tomato, creating a refreshing yet satisfying bite—perfect for lunch or a light dinner.

Pro Tips

• Crispy Tortillas: For extra crunch, preheat the skillet and brush tortillas with olive oil before toasting.

• Avocado Hack: Toss diced avocado with a pinch of salt and lemon juice to enhance creaminess and prevent browning.

• Feta Variation: Swap feta with young goat cheese for a milder, tangier twist, or blend feta with 2 tbsp shredded mozzarella for richer melt.

• Honey Twist: Try floral honey (e.g., acacia) for subtle sweetness, or a chili-infused honey (optional) for heat.

Note: The total time accounts for active prep and cooking, ensuring this recipe is ready in under 15 minutes—ideal for busy schedules.