Equipment
* optional
Ingredients
Cheesy Base
- 4 flour tortillas, medium size (approx 20cm)
- 15 ml olive oil, for brushing
- 150 g shredded mozzarella cheese, low moisture
Fresh Toppings
- 150 g cherry tomatoes, quartered
- 150 g cucumber, diced small
- 100 g feta cheese, crumbled
- 5 g fresh dill, chopped
Garlic Sauce & Finish
- 120 g greek yogurt, plain, full fat
- 1 garlic, grated
- 5 ml lemon juice
- 1 g salt, pinch
- 30 g honey
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper if desired for easier cleanup.
Brush one side of each tortilla lightly with olive oil. Place them oil-side down on the baking sheet. Sprinkle the shredded mozzarella evenly over the top of each tortilla, leaving a small rim at the edge.
Bake in the preheated oven for 8-10 minutes, or until the cheese is bubbly and golden, and the edges of the tortillas are crisp and brown.
While the tortillas bake, prepare the sauce. In a small bowl, whisk together the Greek yogurt, grated garlic, lemon juice, and a pinch of salt until smooth.
Remove the tortillas from the oven. Immediately top them with the diced cucumber, quartered cherry tomatoes, and crumbled feta cheese.
Drizzle the garlic yogurt sauce over the vegetables, followed by a generous drizzle of honey. Garnish with fresh dill if using and serve immediately while the base is warm and toppings are cool.
Chef's Notes
- To prevent watery toppings, you can salt the diced cucumber and tomatoes in a colander for 10 minutes and pat dry before using, though this adds prep time.
- For extra flavor, rub the warm baked crust with a raw garlic clove before adding toppings.
- Use full-fat Greek yogurt for the sauce; low-fat varieties can be too runny and tart for this balance.
