Take a baking sheet and flip it over. That’s your pizza steel for this thin crust pizza. 425 for 8-12 minutes. And I definitely recommend a sprinkle of corn meal or semolina between the baking sheet and the pizza.
You may want to turn on the boiler for the last few minutes.
Cost per person before toppings is $1.60. And you’d be really pressed to put another dollar worth of toppings on a pizza this size.
computerkidgivesthumbsup.gif
I do these on camping trips and my group of friends call them cowboy pizzas
What are the green rings?
I think those rings are sliced green olives.
Stuffed with jalapenos
Thank God!; for a second I thought it was cooked kiwi.
That is definitely a thing but not one that I would do.
You probably could make this in a pan. Tortilla probably better than a lot of pizza crust
425 what? kelvin?
Rankine
Yes.
Fusion is great if we’re talking about suns or reactors.
with Food? no.
All modern food fusion. Pizza itself is impossible without tomatoes from the new world. The same place tortillas are from.
Well, great, you just destroyed the word “fusion (cuisine)”. How are we supposed to talk about that now? hm?
I’ll have you reported to the Oxford dictionary for word-murder. See how you like that!
As an American I don’t recognize the authority of Oxford. They have no jurisdiction over me. You will need to try Webster if you want to get anything done.
Well shit!
I do this sometimes, but I use two tortillas with some filling in-between to make it a quesodizza
A quesadilla with nacho toppings sounds much better than a pizza on a tortilla. Especially when the bakery on the corner sells 600g of pizza dough for like 10 bucks.
Buddy, were here talking about tortillas with pizza toppings. We’re doing fusions and experiments. If you wanna talk about bog-standard nachos or pizzas go make your own thread, lol.
I vote for this guy for president.
We make these often; kiddos love them
I’ll sometimes make a lazy version of this, just on a plate in the microwave. Probably shouldn’t use ingredients, though, that need to be cooked for food safety…
Yeah. Pre-cook toppings if you are doing this in a microwave.
Love your stuff, once again.
cheers,
This isn’t pizza it’s an open-faced quesadilla!
Mit sauce
Jah, ist good!
I’ma gonna do this same thing, but with a dash o’ Lawry’s.
Fun read up. Feels like something I’d see scratched onto the cell walls of Martha’s room, as dictated by The Fonz.
I tried reading this in Fonz’s voice. I can almost hear it. Short declarative sentences.
Ultimate thin crust
Unless you can find a way to do it with phyllo dough. I do believe that this is the limit.
We used to make those all the time: I probably got the idea from a South Beach or other low carb diet site 15+ years ago. I had totally forgotten about them.
With the right size tortillas you can also do them in a toaster oven.
We still do flat bread (naan) versions of these. I start on a round cast iron griddle on the stove top, and let the bottom crisp while building the sauce and toppings, and then throw them under the broiler for a few minutes. I bet the tortillas would be just as good that way.
Both versions are handy when not everyone wants the same toppings (kids or grandkids) since each one is basically a personal size pizza.
Naan pizza is a favorite of mine.
What’s up with your green olives?
Jalapeno stuffed olives sliced up. Adding some much needed flavor and brininess to balance the meatballs.
Didn’t know that was a thing! Sounds like a convenient combo of two of my favorite things.
Check the olive section at your local grocery store and see if you can find some.
