We have a thing for tortillas. And why not? You can use them so many ways (quesadilla, anyone?) We like Mission brand since they sit happily in your fridge, very content in their re-sealable bag until you need them.
There is another great non-Tex-Mex way to use tortillas: pizza. Home-made pizza is wonderful, and while store-bought dough makes the process easier, I wouldn’t say it’s easy. With tortillas, however, pizza-making is a snap. Plus it is so good, very thin crust crisp and delicious.
Here’s how to do it.
First, warm oven to 450 degrees. Grab flour tortillas, brush each side with oil and pop on a cookie sheet. Bake for 3 minutes, flip over, and bake about 2 more minutes. Tortillas should be golden brown and puffy. Don’t worry about bubbles you can gently smash them out at topping time. When the minutes are up, pull the sheet out of the oven and add toppings – careful the baking sheet is hot. Place back in oven until the cheese is melted.
Speaking of toppings, let your imagination go wild, but of course, cheese must be involved.
Some Things That Taste Great Spread on Tortilla Pizza
contents of last night’s Styrofoam dog baggie
spaghetti sauce or tomato sauce doctored up with some dried basil, salt, pepper, and sugar
refried beans – canned, fat-free
pesto
roasted veggies
ps. We owe a debt of gratitude to Cook’s Illustrated for this delicious idea ... can’t imagine why we didn’t think of this sooner!
pps. as a sweet variation, cinnamon & sugar sprinkled on a crisp and warm tortilla is incredible...
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