I get it - dinners are hard. I rock the solo-parent thing 5 nights a week and sometimes we eat triscuits and ice cream for supper. But then my good friend Mike posted a recipe for cheater-pizza with a flour tortilla crust, and my life was saved. We probably eat about 3 or 4 of these a week. Yes, sometimes even for breakfast. The best part is, using a tortilla for pizza crust essentially eliminates the most difficult part about making pizza. The prep-time for what my daughter calls “burrito-pizzas” is the same as making a grilled cheese sandwich (which she doesn’t eat - go figure).
But just because we’re using the term “pizza” loosely doesn’t mean we have to cut corners on toppings. You can dress-up it up or down, either way you wind up with a satisfying snack that is basically (let’s be honest here) a cheese delivery system. Pizza is always a great excuse to eat some fresh greens, and lately I’ve been topping my cheater pizzas with all the cheeses in my fridge and a smattering of fresh CSA greens. Chopped or torn, you add the greens to the finished pizza out of the oven, adding a delightful crunch to a quick meal.
So get creative with all the extra time on your hands (now that you’re not making pizza dough from scratch). And check out Mike’s food blog, Optional Kitchen; it’s definitely worth a look.
3-Cheese Tortilla Pizza with Arugula and Balsamic
Serving size: 1 small pizza
1 8-inch flour tortilla shell
1 TBS tomato paste
2 oz fresh or shredded mozzarella
2 TBS Gorgonzola, crumbled
2 TBS Parmesan, finely shredded
1 tsp aged balsamic vinegar
1 handful arugula, stems removed, torn or chopped roughly
4-5 fresh basil leaves, torn or chopped
salt and fresh cracked pepper to taste
- Preheat boiler to low and situate an oven rack 6-8 inches under the heating element.
- Heat a skillet large enough to fit the entire tortilla shell over medium heat. Once hot, add the tortilla and let crisp on each side for at least 30 seconds.
- Remove the tortilla shell to a working surface and remove pan from heat. Smear the tortilla lightly with tomato paste and top with mozzarella, Parmesan, and blue cheese. Drizzle with balsamic vinegar.
- Put the tortilla back on the skillet and place under the broiler. Cook for 2-4 minutes or until the cheese gets bubbly and the tortilla edges begin to brown.
- CAREFULLY remove hot pan from oven and remove pizza to a cutting board. Top hot pizza with fresh greens and salt and pepper before slicing.
- To make more than a single pizza at a time, incorporate a parchment lined baking sheet for step 4, using the skillet on the stove-top to crisp the shells as you make them.