Tortilla Shell PizzaIn the process of trying to eat healthier, it's been a challenge to give up some of our favorite foods, or to cut down the portion sizes and still keep an enjoyable meal. Friday night has traditionally been pizza night here for a couple years, and the nice thick crusts that I so enjoy were really problematic for our goals. Enter the tortilla crust!
The nice thing about a tortilla, is that even a full sized 10 inch tortilla is still pretty flimsy, even when cooked up to almost-crispy, so you're almost forced to limit the toppings. Try to find tortillas that are not made with lard. Our local market's brand is actually the best of the lot, and the shape is the most consistently round. Ingredients: (For two pizzas) 2 - 10" flour tortillas Olive oil spray Marinara spaghetti sauce (your favorite brand) Dried Oregano Grated parmesan cheese (shaker cheese) Shredded pizza cheese (usually a combo) Pre-cooked mixture of chopped green peppers, red peppers, onions, and mushrooms Turkey pepperoni Directions: 1. Pre-cook the peppers, onions, and mushroom pieces in a bit of oil with salt and pepper. 2. Let them pepper mixture cool 3. Preheat oven to 375 4. Lightly spray the tortillas with olive oil (bubbly side, not the brown spot side) and wipe with a paper towel to make it even. Sauce will go on the oiled side, with the brown spots down. 5. Use about 4 tablespoons of sauce on each shell, spreading evenly with a spoon 6. Sprinkle with oregano and grated cheese 7. Top with a small amount of pizza cheese to just keep things together 8. Top with some pepper mixture - not too much - the crust can't carry a lot of weight 9. Top with some more pizza cheese 10. Add pepperoni as desired. 11. Add just a bit more pizza cheese to keep the pepperoni in place. 12. Slide pizzas onto perforated pizza pans and bake at 375 for 15 to 20 minutes. 13. Using a slicer, cut each pizza into 6 wedges, and slide onto plate to serve. As the pizza cooks, keep an eye on it. It takes about 15 or 20 minutes for the cheese to bubble. You want the crust just crispy enough so it offers some support for the toppings, but not too crispy so it's burned. |