Flavorful Mushroom Pesto Tortilla Pizza
Super Easy ‘Pyeonstorang’ Lee Jung-hyun’s Mushroom Pesto Pizza Recipe: Delicious Mushroom Dish Made Quickly in a Frying Pan, How to Use Tortillas for Pizza
Introducing a super simple ‘Tortilla Mushroom Pizza’ made with mushroom pesto, quick and easy in a frying pan! It’s not overly seasoned and has a wonderfully savory flavor, perfect for the whole family. Make a delightful pizza at home too! (Refer to recipe @7024392 for how to make the special mushroom pesto!)
Pizza Ingredients- 1 Tortilla
- 1 handful of Oyster mushrooms (torn into bite-sized pieces)
- 2 Shiitake mushrooms (thinly sliced)
- 1 Button mushroom (thinly sliced)
- 1/4 Onion (diced into small cubes)
- 1 Tbsp Butter
- 1 Egg (beaten to make egg wash)
- 1 tsp Minced garlic
- 2 Tbsp Mushroom pesto (homemade)
- Mozzarella cheese, to taste
- 3-4 Cherry tomatoes (thinly sliced)
- Fresh basil or arugula, for garnish
Cooking Instructions
Step 1
First, let’s prepare the mushrooms. Tear the oyster mushrooms along their natural lines into bite-sized pieces. For the shiitake and button mushrooms, remove the stems and thinly slice the caps. (Tip: Feel free to adjust the types and amounts of mushrooms according to your preference. Other mushrooms like king oyster mushrooms also work wonderfully!)
Step 2
Peel the onion and dice it into small cubes. Remove the stems from the cherry tomatoes and slice them thinly.
Step 3
Crack one fresh egg into a bowl and beat it well with a fork or whisk to create an egg wash. Set aside.
Step 4
Now, let’s prepare the pizza base. Lay one tortilla flat. Spread 1 teaspoon of minced garlic thinly over it, then generously spread 2 tablespoons of your homemade mushroom pesto evenly over the garlic. Don’t be shy with the pesto; it adds so much flavor!
Step 5
Heat 1 tablespoon of butter in a frying pan over medium heat. Once melted, add the prepared oyster mushrooms, shiitake mushrooms, button mushrooms, and diced onion. Sauté until they are nicely browned and tender. (Tip: If your pan is smaller than the tortilla, temporarily remove about half of the sautéed mushroom and onion mixture to use later.)
Step 6
Spread the sautéed mushrooms and onions evenly across the pan. Pour the beaten egg wash over them, covering the entire surface. Do not stir or flip the egg wash; let it cook like a thin omelet or crepe. It will nicely bind the ingredients together.
Step 7
Carefully place the tortilla, pesto-side down, onto the cooked egg layer in the pan. Press down gently with a spatula or your hand to ensure the tortilla adheres well to the egg layer.
Step 8
Lightly brush the top of the tortilla with olive oil. Tilt the pan to check if the pizza can be easily released, then quickly flip the pizza using a spatula. This will toast the tortilla side.
Step 9
Now it’s time for the cheese! Sprinkle mozzarella cheese generously over the flipped pizza. Arrange the sliced cherry tomatoes and olives (if using) on top. (Tip: Adding black or green olives will enhance the color and add a lovely briny flavor.)
Step 10
Cover the pan with a lid and cook over very low heat until the cheese is completely melted and bubbly. Once the cheese is perfectly melted, carefully slide the pizza from the pan onto a plate. Finally, garnish with fresh basil leaves or arugula for a beautiful finish. Your delicious Mushroom Pesto Tortilla Pizza is ready!
