Prep time: 20 minutes
Cooking time: about 5 minutes per pizza
Serves: 4
• spray olive oil
• 8 flour tortillas
• 2 cups (200g) grated tasty cheese
• 100g shaved ham, chopped
• 310g can corn kernels, well-drained
• 225g can pineapple pieces, well-drained, chopped (see note)
• 50g semi-dried tomatoes, chopped
1. Preheat a large frying pan or barbecue flat plate over medium heat.
2. Spray a tortilla with oil, and place it oil-side-down onto a board. Combine the remaining ingredients in a bowl. Sprinkle one-quarter of the ingredients over the tortilla in an even layer. Spray another tortilla with oil and place it, oil-side-up, on top.
3. Lift the tortilla pizza into the pan (or onto the barbecue plate) and cook for about 3 minutes, until the cheese has melted and the tortilla is golden-brown underneath. Flip over and cook the other side for another 2-3 minutes, until the tortilla is golden-brown.
4. Transfer to a board, and cut into wedges to serve. Then make some more!
note: squeeze excess liquid from the pineapple with your hands, so the pizzas don’t get soggy.
