Monday, November 19, 2012

A Pizza Revelation


With the holidays fast approaching, its a hectic time of year here at the cookie shop and there are no signs of slowing down until January!  This seasonal increase in business invariably means more time in the bakery, working into the night and less time in the kitchen, cooking for the family.

Over the years, I've had to come up with creative ways to feed everyone during busy season without giving in to the temptation of convenience foods and take-out, which can be lacking in nutrition and tough on the wallet.

These pizzas were an absolute revelation one hectic night when I was busy packaging cookies, my daughter was doing schoolwork and my husband was editing photos.  We were all hungry, but I was short on time and hadn't been shopping in awhile, so a sit down meal wasn't happening.

I rooted around in the fridge and found tortillas, but no taco fixin's.  I had some marinara, but no pasta.  I had a bumper crop of fresh basil from the Aerogarden and the remnants from a ball of fresh mozzarella.

The result of this hodgepodge of ingredients was an incredibly light, crispy pizza with fresh toppings that rivaled any good quality frozen pizza - and many delivery pies - and is a regular staple in our house now.

It's convenience food... but without the preservatives and ingredients you can't pronounce!

Tortilla Pizzas

Flour Tortillas (you can use any size, depending on your appetite)

Olive Oil

Parmesan Cheese (shaved, shredded or grated)

Marinara Sauce (I make my own, but jarred is fine)

Fresh Mozzarella

Toppings of your choice (use a light hand with the toppings)
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Preheat oven to 425.  Brush each side of tortilla lightly with olive oil and place on baking sheet.

Sprinkle tortilla with a thin later of Parmesan cheese, add a little sauce and break up some mozzarella cheese over the top.

Add toppings - we like prosciutto, which crisps up beautifully in the oven, and red onion.  Add your favorites and get creative!

Bake for 15 minutes or until cheese is bubbling.

I like to tear up lots of fresh basil and add to the pizzas after they come out of the oven.



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