Tortizza | The decadent peasant lunch at casa Polo

To all thin-crust-pizza-loving foodies,
I give you...
Tortizza a' la Casa Polo!

This year tortizzas became a daily delight here at casa Polo. What started as a failed attempt to make a tortilla wrap, because an epicurean journey in our kitchen to master the art of pairing toppings and cheeses on top of a flat bread/tortilla to achieve unique flavors, textures and appetizing colors.

This week's winning recipe is:

1 Tortilla bread/wrap
2 Tbs of Hummus
1 Tbs Olive Oil
1/2 a pack of wild mushrooms. In this case Hon-Shimeji (Brown Beech) mushrooms,
base discarded, mushrooms separated
1 Handful of washed Arugula leaves
4 or 6 Quail eggs (we're not fancy, we raise our own) :)
1/2 cup shredded Mozzarella Cheese
3 Garlic Cloves, finely minced.
1 Tbs of fresh Rosemary Leaves, chopped
Black Pepper (lots of it)

Cooking directions:

1. Preheat the oven to 400F (205 C).
2. Place the tortilla on the oven grill.
3. Spread Hummus to cover the entire tortilla.
4. Sprinkle all Arugula leaves and mushrooms evenly
5. Pour olive oil evenly to cover the toppings
6. Crack the eggs and space them out evenly on the pizza.
7. Add black pepper.
8. Cover everything with mozzarella cheese.
9. Bake in the oven for 10 minutes, then turn oven to "Broil" and cook for another 5-10 minutes or untill the cheese is golden crispy on top.
10. Take out of the oven and garnish with minced garlic and shopped rosemary.
11. Voila! Here is how it turned out

Bon Appetit!

Thank you guys for reading!