Flour Tortilla Pizza!

Tortilla pepperoni and mushroom pizza

I went to Aldi’s today and was thinking, well, what can I make for dinner tonight?  Started walking through the store, picked up quite a few fruits and vegetables… but still had not found dinner.  I was thinking, maybe tacos?  Okay, go grab some taco shells.  Then as I was approaching the checkout lane, I noticed pizza pies with packets of red sauce, but then you add the rest of the ingredients.  And it got me thinking…. (okay, okay, lots of things get me thinking!)…

How about flatbread pizza made with flour tortillas?  

And a new recipe began!

Ingredients (for mine, but be creative!)

  1. Flour tortillas

    Flour tortilla
    Flour tortilla
  2. Crushed tomatoes in a can

    Crushed tomato
    Crushed tomato
  3. Shredded mozzarella cheese
  4. Pepperoni 

    Pepperoni
    Pepperoni
  5. Mushrooms

    Mushrooms
    Mushrooms
  6. Italian herb seasoning (dry package of herbs)

    Italian Herbs
    Italian Herbs
  7. Corn starch (for cooking, to keep the tortilla from frying on the cookie sheet)

    Corn starch
    Corn starch

Method

  1. Preheat oven to 400 degrees

    400 degrees
    400 degrees
  2. Lightly spread the corn starch on an ungreased cookie sheet (suggestion, use a metal strainer)

    Cornstarch on cookie sheet
    Cornstarch on cookie sheet
  3. Lay flour tortilla on the corn starch covered cookie sheet

    Tortilla on cookie sheet
    Tortilla on cookie sheet
  4. Spread the crushed tomato sauce lightly on the tortilla.  Be careful, too much is going to make a soggy pizza, too little won’t give it much taste!

    Sauce on pizza
    Sauce on pizza
  5. Cover nicely with dry Italian herb seasoning
  6. Cover with Mozzarella cheese

    Cheese on pizza
    Cheese on pizza
  7. Add topings
    Pizza with toppings
    Pizza with toppings
    1. Cover with Pepperoni
    2. Cover with Mushrooms
  8. Bake for about 12 minutes, or until completely cooked and the cheese is bubbling

    Bubbling pizza!
    Bubbling pizza!

 

That is it!  Quite a simple recipe, and very tasty!

Just a few notes

  • The pizza is very thin.  This is both good and bad!  Very few bread carbohydrates, which is good!  Lots of rich taste, which is good!  If you like thin pizza, this might be your answer!  
  • I haven’t been able to master the crunchy crust option.  still working on that!  I’ll be back when I figure out how to make crunchy crust.

Fluffy buttermilk pancakes

These are the best pancake recipe I’ve found, made with improvised buttermilk.  Try them!  If you like them, please send me a note!

Ingredients to create buttermilk

  • 3/4 cup milk
  • 2 tablespoons of white vinegar

Dry ingredients for pancakes

  • 1 cup whole wheat flour (can use all purpose flour, but I’d recommend whole wheat)
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Additional ingredients

  • 1 egg
  • 2 tablespoons melted butter

Toppings

  • 1 cup of blueberries
  • 1/2 cup of chocolate chip
  • 1/2 cup sliced nuts (almonds work great!)

Cooking tools

  • Cooking spray
  • Recommended griddle
  • Recommended blender

Instructions

  1. Combine milk and vinegar.  Stir quickly (only five seconds or so, just to mix the fluids).  Let stand for at least five minutes to sour.  Continue on with measuring other ingredients while the milk and vinegar sour.
  2. Preheat griddle to 350 degrees.
  3. Combine the dry ingredients flour, sugar, baking powder, baking soda, and salt).
  4. Pour the sour milk into the blender.  Add egg and butter.  Blend.
  5. Combine the dry ingredients into the blender while it is blending.  Blend for around one minute at a medium speed.  The mixture will have a foamy top.
  6. Start making pancakes!  Pour the size of pancake you wish to make.  Sprinkle toppings on the pancakes immediately, as in right away, before the pancake cooks through.  

A few hints

  • You’ll know the pancake is ready to flip over when cooking bubbles form and do not “resolve”.  There will be a light crust on the top of the pancake, firming up the mixture.  The light crust is really just identified by noticing the crust is no longer wet.  When the light crust forms, flip the pancake.  
  • Let cook just for a few moments on the backside, then when the pancake mix is cooked through the pancake is done!
  • Use cooking spray on the spatula that will be used for flipping.  This helps to slide the spatula under the pancake without breaking it.
  • Only spray the griddle on the first set of pancakes.
  • Make sure the griddle is fully preheated before cooking.
  • Don’t use a Magic Bullet or anything with an enclosed mixing bowl! Trust me on this, it will explode.  violently enough that you’ll be cleaning your kitchen for awhile.  🙂