Wednesday, February 20, 2013

Tortilla Pizza

When I was a kid, we had take out once a week. It was usually on Friday and we usually got pizza. This sounds great in theory, but there were six of us and we all wanted different things. Pizza is expensive, and obviously my parents weren't going to buy six different pizzas, so we usually ended up with plain or some various meat-topped pie. Today, pizza isn't any cheaper and I simply can't justify dropping 12 bucks on a glorified version of cheesy bread. These tortilla pizzas are so quick and easy, each one can be made to suit everyone's favorites (kids love this!), and they offer built-in portion control for those of us who lose all willpower before the delivery driver has even finished counting his tip. Score!

Tortilla Pizza

What I use (per pizza):
  • Tortillas (soft taco size for small, burrito size for medium)
  • 1/4 c. tomato sauce
  • 1/4 c. ricotta cheese, optional
  • 1/4 c. shredded mozzarella cheese
  • toppings - peppers, onions, mushrooms, pepperoni, ham and pineapple, etc.

How I do it:

1. Preheat the oven to 400 degrees F.

2. Place the tortilla(s) on a baking sheet.

3. Spread the tomato sauce on the tortilla. Top with the ricotta cheese, if using. (Please ignore my pan-that-is-clean-but-looks-dirty. You know you have one too.)

4. Top with the mozzarella cheese.

5. Then add your toppings (or keep it plain, if that's your thing).

6. Bake the pizzas until the cheese is melted and the edges are crispy, about 10 minutes. If you want the bottom to get really crispy, bake the pizzas directly on the oven rack. (The light inside my oven makes things look so different than the light outside my oven.)

7. Let the pizzas rest for 5 to 10 minutes before slicing. Otherwise you will have a big goopy, drippy, stringy, cheesy mess.

What are your favorite pizza toppings?

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