Easy Artisan Pizza
User Reviews
5
2 reviews
Excellent
-
Course
Main Course
-
Cuisine
Italian
Easy Artisan Pizza
Report
A delicious, shatteringly thin crust recipe for wonderful individual-style pizzas.
Share:
Ingredients
- 4 flour tortillas thawed if frozen, homemade
- 4 teaspoons extra virgin olive oil
- 4 tablespoons pesto white sauce, pesto, roasted garlic, etc, or pizza base of choice; red sauce
- 4-6 ounces mozzarella cheese Gouda, Fontina, Monterey Jack, etc, fresh, or cheese of choice; Colby
- 2 ounces Soppressata pepperoni, bacon, chicken, fresh veggies, mushrooms, greens, etc, thinly sliced or toppings of choice; sausage
- ¼ of a small red onion thinly sliced
- 1 corn kernels removed, ear, fresh
- arugula a handful, lightly dressed with Sunny Honey Vinaigrette
- a handful of toasted salted pistachios or garnishes of choice such as fresh herbs, toasted nuts, shaved hard cheese. etc.
Instructions
- Preheat oven to 450˚F with a pizza stone or a sheet pan placed on top shelf.
- Drizzle each tortilla with 1 teaspoon of olive oil (½ teaspoon on each side) and rub with your fingers to coat tops and bottom surfaces with oil.
- Place tortillas on the preheated pizza stone (or sheet pan) in the oven and bake for 2 minutes or until starting to turn light golden brown. You will probably have to do this in batches, depending on the size of your stone or pan. Remove from oven to work surface.
- Top each pizza with 1 tablespoon of pesto (or base of choice) and soppressata (or toppings of choice). Return to oven for another 3-4 minutes, until crust is deep golden brown. Remove from oven and drizzle with a bit more pesto. Top with corn, arugula and pistachios (or garnish of choice). Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
