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If you have a flour tortilla and some toppings in your pantry, a pizza dinner is just ten minutes away thanks to "The Kitchen" co-host Jeff Mauro. The tortilla serves as the crust—no need to make, buy or roll out a ball of dough—and the whole pie cooks in about five minutes! Jeff gives two topping options here, but you can follow the basic, super-easy technique and sub in whatever ingredients you like. "Everyone is going to flip out over this," says Rach. "I honestly think it will break the Internet!"
For more fun and easy recipes from Jeff, check out his Pizza Fundido Dip and Grand Slam Nacho Pretzel Dogs.
Ingredients
- 1 teaspoon olive oil, if making the White Hot Crispy Pizza, or hot giardiniera oil, if making the Crispy Bar-Style Pizza
- One 12-inch flour tortilla
For the White Hot Crispy Tortilla Pizza:
- ¼ cup fresh ricotta cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 4 ounces fresh mozzarella or fior di latte, sliced
- 5 or 6 sage leaves
For the Crispy Bar-Style Tortilla Pizza:
- Large handful of cherry tomatoes or 1 large tomato, thinly sliced
- 1 cup shredded mozzarella cheese
- 2 tablespoons finely chopped hot giardiniera
- ¼ cup pepperoni slices
- 5 or 6 sage leaves (optional)
Yield
Serves: Makes one 12-inch pizza of your choice
Preparation
Adjust oven rack to the middle position and preheat broiler to high.
Heat a large broiler-safe nonstick skillet over medium heat, brush the oil on the bottom and add the flour tortilla "bubbly-side" down to start crisping it before it goes in the oven. Almost immediately, build the pizza right in the pan.
For the white hot crispy tortilla pizza, spread the ricotta cheese on the tortilla, then top with the shredded mozzarella, making sure the cheese goes all the way to the edge and beyond! Sprinkle with the Parmesan cheese, then scatter the mozzarella slices and sage leaves across the top.
For the crispy bar-style tortilla pizza (shown in photo), scatter the tomatoes across the tortilla, then top with the shredded mozzarella, making sure the cheese goes all the way to the edge and beyond! Using a fork, disperse the giardiniera over the cheese, then scatter the pepperoni slices and sage leaves (if using) across the top.
Place the skillet under the broiler and cook for about 4 to 5 minutes or until the cheese is golden brown and melty. Slide the pizza onto a cutting board and cut into slices.