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Tortilla Pizza

Tortilla Pizza

Tortilla Pizza

Guys, this may be one of my favorite recipe posts EVER!! Well, except maybe some of the dessert ones. Fun fact/confession time: did you know this blog used to be called “Cake & Pizza”? Way back in the day when about three people read it whenever I alerted them I’d posted something new. Anyway… since I crave pizza on a very regular basis, I needed to find a way to satisfy that craving because going to the store for dough or ordering delivery isn’t really a practical, financially responsible, or healthy practice. Growing up, my dad used to make me little pizzas with toast, sauce, and cheese, so it seemed like a no brainer to test that out in tortilla form. There are surprisingly a handful of other people who have tried this and posted about it, but after making some tweaks (trust me, you don’t need to own a cast iron skillet), this is how I make my tortilla pizza.

Hopefully you’ll give this a chance and see how easy it is… I always keep tortillas, some kind of cheese, and a jar of marinara sauce on hand and if you do too, this can easily turn into a simple weeknight dinner. It’s not super filling, so make a couple if you’re really hungry or load up on the toppings!

Tortilla Pizza

Ingredients

– 1 large tortilla (whatever kind is fine; I prefer flour for this though)
– approximately 3 tablespoons marinara sauce
– small handful of cheese (mozzarella or a parmesan/romano blend works well)
– misc. chopped veggies or meat, if desired
– olive oil
– chopped basil, if desired

Directions

Preheat oven to broil (425° should work).

Use olive oil to grease baking sheet or 9×9 nonstick pan –don’t put tinfoil down first– and lightly coat both sides or tortilla with oil. You can use a brush, paper towel, or your fingers. Place tortilla on baking sheet.

Spread a thin layer of sauce on top of the tortilla and sprinkle on a generous layer of cheese, leaving about 1/4 an inch off the sides. Sprinkle with desired vegetables/toppings, making sure you don’t load up too much or the tortilla may break. About a quarter cup is great.

Broil for 10-11 minutes, checking on it after 8, until cheese looks crisp and sauce is bubbling. Remove from oven and let sit for a couple minutes before sprinkling topping with basil and slicing to serve.

Photos by Monica Dutia for Cake & Lilies

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