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Tortilla Pizza

24 Jan

I grew up in Ohio, but never knew that Ohio had it’s own style of pizza until just a year or so ago.  I was watching a pizza cook-off, and it featured four kinds of pizzas.  New York, Chicago, California, and Ohio style.  I was like, “Ohio style, wha…?” and then I consulted the oracle for more information.  Google knew about Ohio pizza all this time, and I was never clued in!  It’s a thin crust pizza, with no puffy crust ring around the edge.  The toppings go all the way to the edge, and it is my favorite for sure.  We didn’t call it Ohio style pizza, we just called it pizza, and it is delicious.   Then we moved to Georgia, and we mostly find New York pizza here.  As far as I know, Georgia doesn’t have it’s own pizza.  But if it did, I think it would be deep fried- with gravy, and maybe peaches for good measure.   Anyway, this is a long path that leads here, to tortilla crust pizza, and the crunchy deliciousness of it all.

It’s such a simple recipe that I don’t think I’ll even write it out in traditional recipe form.  I’ll just talk it up here, and you can do what you please at your house.  Ok?  Here we go!

Start with your favorite tortilla, I do make my own tortillas on occasion (more on that later), but for this particular dinner I used our favorite store bought variety.   I like my crust really crispy, like a cracker, so I rubbed the top of the tortilla with a little bit of olive oil.  Pop it in a 425 degree oven for about 5 minutes.  Mine did puff up a bit, but that was no biggie.   Pull the tortilla out of the oven and schmear a thin layer of pizza or marinara sauce on there.  I used my homemade marinara sauce, I’ll give you that recipe a little later, but only if you’re good.  Then add your mozzarella cheese and toppings, I used turkey pepperoni.  Pop it back in the oven for 5-10 minutes and bingo, you’ve got a crunchy pizza that was super simple.  The end!



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