Tortilla Pizza

IMG_2635

It's too early to say for certain, but I think this might be the food-of-summer at our house this year.  Since I discovered these sprouted grain tortillas about a month ago, tortilla pizzas have been regularly cropping up in our weekly menu.

The toppings vary based on what looks good at the store--although the one pictured above was particularly tasty, so I'll share the recipe below--but there are three general principles that are important, no matter what you top these with.

  • You oven must be hot.  For regular pizzas, we just crank our oven as hot as it goes.  For these, you can back off a little, but you still want the oven to be in the 410-425 degree range.  And make sure you have the oven at temperature before you put the pizza in--no cheating and starting it at 325.
  • Take the amount of toppings you think you need and divide them in half.  These are pretty minimalist pizzas, and if you start loading them up, they just turn into sogginess.
  • Let them cook for about 3 minutes longer than you think they need to.  I never use a timer with these, I just keep an eye (and a nose) on them.  Once you think it looks like they're ready to pull out of the oven, give them just a few more minutes.  You don't want the pizzas to burn, of course, but just a teensy bit of blackening on the edges makes them awesome.

As to the particular pizza pictured above, a friend and I had gone shopping earlier in the day.  We decided to grab some quick sandwiches for lunch at Dean and Deluca, where they had out samples of this incredbile mango chutney.  It might be the most expensive jar of jam I've ever purchased, but it was too good to leave behind.

Later that evening, as I was chopping mushrooms and onions for our pizzas, a bit of inspiration struck and I decided to put a super thin layer of chutney on the tortillas before adding the other toppings.  It carmelized a little during cooking, and hello amazing pizzas!

Here's the full recipe.

Mushroom, Onion, and Mango Tortilla Pizzas (Makes 3)

Ingredients

  • 3 sprouted grain tortillas
  • 1/2 an onion, sliced
  • about 20 small mushrooms, stemmed and sliced
  • 3 tablespoons mango chutney
  • about 6 ounces shredded mozzarella cheese
  • a few slices of bacon or prosciutto or coppa (optional, but delicious!)
  • olive oil, salt, pepper

Directions

Preheat your oven to about 410 degrees.  Add a glug of olive oil to a small pan and saute the sliced onions for 2-3 minutes.  Add the mushrooms, and continue to cook both together until the onions are translucent and the mushrooms have cooked down.  This usually takes me about 10 minutes total.

Arrange the tortillas on a baking sheet, and spread a thin layer of chutney over each one.  Divide the mushroom and onion mixture and the mozzarella cheese evenly between the pizzas, but do not overload them.  The pizzas should look a little bit skimpy.  Sprinkle a bit of salt and pepper over the top before you put them in the oven.

Keep an eye on the pizzas as they bake to determine when they're done.  As a ballpark figure, it should take about 10-15 minutes, but don't be afraid to let them get nice and crispy.  If you have some bacon, prosciutto, or similar, slice it up, and sprinkle it over the top just before serving.