The #1 reason that we always have flour tortillas in our refrigerator, tortilla pizzas have been a staple lunch item in our home for years.
I found that it was worthwhile to purchase a set of small perforated pizza baking sheets. This helps the bottom of the pizza get crispy and I can easily fit 6 or 8 of them in the oven at one time.
The key to a good crispy tortilla pizza however, is to make sure that all of the toppings are sliced very thinly and scattered evenly over the surface. If you go crazy piling on the topping, you will have to eat it with a knife and fork, although it will still taste great, I imagine. We like to use thin slices of fresh tomatoes instead of tomato sauce. This also helps keep the pizza light and crispy. The possibilities are endless, but here is the recipe for the tortilla pizza pictured.
Tortilla Pizza
Print recipe
| Serves | 1 |
| By author | margaret at The Right Recipe |
Ingredients
- flour tortilla
- olive oil
- cherry tomatoes (thinly sliced)
- vidalia onion (thinly sliced)
- mozzarella cheese (shredded)
- sliced pepperoni (cut into thin slivers)
- parmesan cheese (grated)
- coarse ground black pepper
Directions
| 1. | Preheat oven to 450. Place a flour tortilla on a pizza baking sheet and brush topside lightly with olive oil. Scatter tomatoes and onions evenly over tortilla then top with a light layer of mozzarella cheese. Sprinkle with pepperoni and parmesan and season with black pepper. Bake until golden brown and crispy, 8-10 minutes. |
