Thursday, July 7, 2011

Thin Crust Quick Pizzas

This is a great last-minute meal that I make at least a couple of times a month. I also like to do all-veggie versions of these for lunch. Now, I got a lot of skeptical comments when I was talking about this recipe with some friends the other day and believe me, I was skeptical too but if you like your pizza with super thin, crisp crust, you've got to give it a try. You truly can't tell it's a tortilla - it crisps up perfectly. As you can see, I use whole wheat ones too with great success. This recipe comes from Simply Recipes and you can use the same technique to make many different kinds of pizzas. A great option for appetizers too since you can make in advance and serve at room temp.

Time: 30-45 minutes
Serves: 2, with leftovers

  • 4 large flour or whole wheat tortillas
  • olive oil
  • 1 1/2 cups mozzarella cheese
  • 1/2 cup of tomato sauce (optional)
  • toppings of your choice
  1. Preheat your oven to 425 with one of the racks in the bottom third of the oven, and the other in the top third.
  2. Take 2 baking sheets and flip them upside down. I think this allows air to flow underneath the pizzas, which helps to crisp them up. Line both of the baking sheets with foil or parchment paper.
  3. Spread some olive oil on top of your foil or parchment.
  4. Lay out your tortillas on the baking sheets and add olive oil on top of them too. I use a pastry brush to spread the olive oil all out or you can just flip and smear the tortillas around until they're coated.

  5. Prepare your toppings and sauce if you're using it. You can also just top the pizzas with cheese and veggies to do a margherita style pizza. If you do want the classic red sauce, I have a great pizza sauce recipe or you can use store-bought. The Muir Glen brand of pizza sauce is actually quite good though I like to thin it out with a little water, especially for these thin pizzas.
  6. Top your pizzas with sauce and toppings. Go easy on the toppings though - you don't want to weigh down the thin bases.

  1. Slide your upside down baking sheets into the oven and cook for 8 minutes.
  2. Rotate the position of your pans and cook for another 8 minutes, until done to your liking.
  3. Let cool for 5 minutes or so, then slice with a knife or pizza cutter.

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