So, again, it’s been awhile since my last post. I am going to attempt (no promises!) to post more regularly for at least the next few months. For this post, I am going to describe one of my newest ways to fix a quick, tasty meal without having to cook more than turning on the oven, or even dirty a pan much. You may have tried this before, but making a pan sized pizza using a flour tortilla is a great option for a meal.
I make pizza the standard way, though my favorite quick dough has become impossible to get, as least as far as I have found so far. I have tried the pre-made dough balls, but while that is fine to use and tastes good, it can take a bit of time to spread out, especially if you have family that prefers stuffed crust. BTW, if you do want to do a stuffed crust pizza, don’t use shredded mozzarella cheese. Use the solid block (I prefer the whole milk, but skim milk mozz is fine too). Cut it into logs as thick as you want, and roll the crust around it. Shredded just comes out onto the pizza, it never stays in the crust.
If you use this flour tortilla style pizza (or really, any tortilla is fine, you pick), then you will have a very crispy crust, and no stuffing option. However, it is super easy. I like using pesto as a sauce, because it is a little drier and doesn’t make the tortilla as moist, but tomato sauce works fine too, just be really careful not too use much. Then you just top with your favorite toppings. When using spinach or other delicate green topping, one tip is to make sure not to put them right on top, as they will burn in the high heat for pizza. If you have a cast iron pan, that is the best option, but a baking sheet is fine too. I cook the pizza at 425 or 450 degrees, and it cooks in about 10-15 minutes (depending on how you like your pizza – its a good idea to check it after 8 to 10 minutes, then keep checking until it’s done the way you like; once you learn the time you need for your pizza, you can use that time).
A quick and delicious way to have a personal pizza!
