It’s about time I talked to you all about tortilla pizzas. I’ve been making these babies since elementary school when my mom would make something that my picky younger self refused to try. They are perfect for days when the thought of cooking a full-fledged meal is too much to bear and even lifting up the phone to order out seems too hard, or when you’re alone and downright hangry… like me on most days. Honestly, I haven’t ordered pizza for myself in years because tortillas are always on call. Greasy, cheesy delivery pizza beckons from afar, but tortillas shout from my fridge, “Hey, I cost less! I’m better for you! And I’m already here!” The concept of the tortilla pizza itself is so simple, but there are a few tricks to getting a perfectly crispy, flaky crust and bubbly cheese, so be sure to read the recipe below for my time-proven method for perfect tortilla pizzas. Topping ideas:
Barbecue pineapple (as shown): barbecue sauce, mozzarella and sharp cheddar cheese, chopped red onion, sliced fresh jalapeño, fresh or defrosted frozen pineapple (canned pineapple is not as good). Greek: Basil pesto, feta, fresh or roasted bell peppers (jarred is fine), sliced kalamata olives, chopped red onion, sliced cherry tomatoes. Green: Arugula pesto or basil pesto and mozzarella, top with fresh arugula and parmesan shavings after baking. Anything you want! Look for more pizza inspiration here.
Tortilla note: Make sure to check the ingredients list on the whole wheat tortillas. It should list about 5 ingredients, not 25. I buy mine at health food stores and store them in the fridge or freezer and they almost never go bad.
