Tortilla Pizza

We made pizza tonight by the fate of a flipped coin [it was either that or curry, as usual].

I’m now becoming more fond of the homemade dough over the store bought stuff. Not only is it easier, it tastes better, rolls out easier, grills better, and gets crunchier. What’s not to love? I’ve also sworn allegiance to the pizza sauce. We tried the jarred stuff last time again for funsies [and we were in lazy-mode], and it’s just not as good. Like at all.

Tonight’s incarnation = pepperoni, mushroom, red bell pepper, and anchovy. I want pesto next time.

Last week while Andrew was gone, I didn’t want to go to the same homemade trouble. I didn’t need all the leftovers, and I certainly didn’t want to throw it all away afterward.

Enter tortilla pizza:

I’d never actually done it before. I mean, if Taco Bell can make a Mexican Pizza on the same premise, why can’t I?

It was almost like pizza nachos since the tortilla crisps up all nice, and the cheese oozes all over. It makes making pizza almost too easy. Mom, you’d love this. Just sayin’.

Preheat the oven to 350°. Line your baking pan. Or don’t. It really shouldn’t matter. Top your tortilla with sauce + cheese + toppings. Bake for 15 minutes. Broil for a minute or two for extra crispness. Allow to cool for a minute. Cut into wedges. Enjoy.

And now, beauty sleep time, because I have a variation of Erika’s Drunken Pumpkin Chili in the crockpot for tomorrow, and it’s starting to smell awesome. I can’t sit down here and smell it anymore without getting hungry.