Pizza Delmar Recipe
With sautéed onions and bell peppers Squash, zucchini, mushrooms, Greek marinara on flour tortilla topped with mozzarella cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Sauce
Vegetable Topping
Cheese & Finishing
Method
Prepare Vegetables
- 1
Slice and mince
Thinly slice the onion into half-moons. Core, seed and thinly slice the bell pepper. Trim ends and slice the zucchini and summer squash into 1/4-inch half-moons. Wipe mushrooms and slice thinly. Mince the garlic cloves.
- 2
Sauté vegetables
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and sauté 4 minutes until the onion begins to soften. Add the mushrooms and continue cooking 3 minutes until they release moisture. Add the zucchini, summer squash and minced garlic. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes. Sauté another 4–5 minutes until vegetables are tender but not mushy and most moisture has evaporated. Taste and adjust seasoning. Remove skillet from heat and set vegetables aside.
Assemble Pizzas
- 3
Preheat the oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it preheats; otherwise use a rimless baking sheet turned upside down.
- 4
Place the flour tortillas on a work surface. Lightly brush or rub each tortilla with a little of the 1 teaspoon finishing olive oil to help crisp the surface (optional). Spread about 3 tablespoons of Greek marinara evenly over each tortilla, leaving a 1/2-inch border.
- 5
Distribute the sautéed vegetable mixture evenly over the sauced tortillas, dividing the vegetables among the 4 tortillas.
- 6
Top each tortilla with about 1/2 cup shredded mozzarella (2 cups total divided among 4 pizzas). Sprinkle a little grated Parmesan over each if using.
Bake & Finish
- 7
Transfer assembled tortillas to the preheated pizza stone or inverted baking sheet (use a spatula or peel). Bake for 6–8 minutes until the cheese is melted, bubbling and edges of the tortillas are crisp and golden. Rotate pans once halfway through for even browning.
- 8
Remove pizzas from oven. Tear or slice fresh basil leaves and scatter over the hot pizzas. Drizzle lightly with the reserved 1 teaspoon olive oil if desired. Let cool 2 minutes, then slice each tortilla pizza into 4 wedges and serve immediately.