Tuesday, May 18, 2010

Tortilla Cheese Pizzas - Shavout














 The idea of a tortilla pizza didn't really interest me.  I like nice, thick crusts on my pizzas, thank you.  But then I noticed who created it:  Jacques Pepin.  THE Jacques Pepin!  One of my very first cook books was by Jacques Pepin.  So I couldn't let it go; I HAD to try this mega-thin pizza.

Even though the original recipe was created by a genius, he didn't bother to speak with my family first.  Neither of the guys likes pizza with recognizable tomato slices, or even a lot of sauce;  just enough to colorize the crust. You might want to up the sauce quantity.  I also cut back the size of the tortillas and, semi-proportionately, the mozzarella cheese, in order to make 4 human-sized entrees instead of appy's for many. 

If you can't crank up your oven to 500F, then set it to as high as you can and adjust baking time.  The cookie sheets need to be hot before the pizzas are placed on them to crisp the crust.

Tortilla Cheese Pizza
based on a recipe by Jacques Pepin
Makes 4 servings

4 8-inch flour tortillas
2 Tbl. olive oil
1/4 cup grated Parmesan cheese
1/2 cup marinara sauce (plain, or chunky with basil and garlic)
12 oz. shredded mozzarella
1/4 cup finely chopped fresh basil leaves

Preheat oven to 500F.  Set a couple of cookie sheets in the oven (stagger sheets on separate racks if necessary to allow heat circulation).  If the cookie sheets are rimmed, lay them upside down on the racks.













While oven is heating, brush both sides of tortillas with olive oil.  Lay tortillas on the back of a third cookie sheet (this will allow you to quickly slide them onto the heated cookie sheets).  












Spread tortillas evenly with sauce, leaving a border.














Sprinkle evenly with Parmesan cheese, then with mozzarella cheese.

Carefully remove one cookie sheet from oven and close door.  Quickly slide 2 tortillas onto sheet and return to oven.  Repeat with other cookie sheet and tortillas.














Bake for 8-10 minutes, or until edges brown and cheese is melted and bubbly.














Remove pizzas from oven and top with basil.  Using a (dedicated to food) scissor or pizza wheel, cut each pizza into 4 wedges and serve.

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