TORTILLA PIZZAS WITH ROASTED TOMATOES

1 1/2 lb fully ripened fresh tomatoes, thinly sliced (3 large)
2 small onions, thinly sliced
3 tsp vegetable oil, divided use
1 1/2 cups coarsely shredded Pepper Jack or Monterey Jack cheese (about 6 oz)
4 flour tortillas
mixed salad greens (optional, for serving)

Preheat oven to 425 degrees F.

On a large baking sheet, place tomato and onion slices in a single layer; brush with 2 tsp of the oil.

Roast on lowest rack until tomatoes and onions are tender and golden, about 10 minutes; remove vegetables to a platter.

Clean baking sheet; brush with remaining 1 tsp oil; arrange tortillas in a single layer. Sprinkle half of the cheese on top of the tortillas, dividing evenly. Top with roasted tomato and onion slices and remaining cheese.

Bake until tortilla edges are golden and crisp, about 8 minutes.

Top with mixed greens, if desired.

Makes 4 servings
Source: Florida Tomato Commission