Santa Cruz Pizelles

• 4 8 to 10 inch wheat tortillas
• 1 medium red, orange or yellow pepper
• shredded mozzarella, provolone, ricotta, asiago and parmesan cheeses
• 12 large pitted black olives, sliced or quartered
• 12 medium white mushrooms or equivalent portabella mushrooms, sliced
• 1 cup (225 ml) fresh spinach
• 20 capers
• 10 large uncooked prawns
• 3 tbsp (45 ml) olive oil
• 1 clove garlic, minced or pressed
• oregano and sweet basil
• 1 large avocado, sliced
• 3 tbsp (45 ml) minced cilantro
• mild green salsa

1. Seed and slice pepper in half crosswise ane then into 1/8 strips and set aside.
2. Clean and cut prawns into lengthwise halves.
3. Place one tortilla carefully on each of two plates.
4. Sprinkle cheese generously on each.
5. Layer spinach, olive slices, mushrooms, pepper strips and capers over the cheese.
6. Pour 3 tbsp (45 ml) of olive oil in iron skillet and heat on high to point of smoking.
7. Turn heat to medium and saute prawns and garlic.
8. Sprinkle two large pinches of crushed oregano and basil over the prawns turning prawns, occasionally, for five minutes or until the prawns are pink.
9. Distribute prawns over the top of tortillas.
10. Lay the two unused tortillas on top or leave pizelles openface.
11. Pop the pizelles into a 350 degree (175 C.) oven and bake for ten minutes or until cheese is melted, or microwave on high for two minutes.
12. Top with sliced avocado and minced cilantro.
13. Serve with salsa on the side.

tortillas, red, mozzarella, black olives, white mushrooms, fresh spinach, capers, prawns, olive oil, clove garlic, oregano, avocado, cilantro, green salsa

Taken from online-cookbook.com/goto/cook/rpage/0013DD (may not work)