Inspired by California Pizza Kitchen’s now-discontinued Greek pizza, as well as the Manhattan bar Our/New York’s also-discontinued tortilla pizzas (affectionately called “tortizzas” by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you’re eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
  2. Step 2

    Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
  3. Step 3

    Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas’ edges are crispy but still pale, 8 to 10 minutes.
  4. Step 4

    While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
  5. Step 5

    To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.