I Love Pizza

I sometimes feel like the Cookie Monster of pizza. Pizza! I love pizza! I think I could count on two hands, the number of weeks in my life I have not had pizza. When young, it was the pepperoni pizza. As an adult, it is a bit lighter and more on the veggie side. However, sometimes, just once in a long while, I must have a hamburger and onion pizza, on thick crust, with a beer.

I was raised on pizza. In the 50’s and 60’s there were mom and pop pizza restaurants. No pizza chains. I remember one pizza place had a piano player and my dad had ordered dark beer. We certainly do remember odd things from our childhood! I do remember it was always good. Today, pizza is a very common meal served all over the world.

The Nephew spent some time with us when he was starting his career. One of the meals I made, which he requested often, was this pizza. Not a regular pizza, but pizza made on thick flour tortillas. I had no name for it, so he named it the Gourmet Pizza. Sounds good to me. So that’s what we call this pizza.
We’ve had some cool days and evenings here recently. Cool enough where I actually wanted to turn on the oven. One of our Friday night favorites is The Gourmet Pizza. There really is no recipe, it’s just whatever you like. I will try to give you an idea.
What you will need:
  • Flour tortillas. I like the ones that are thicker. Diameter size is up to you. I get the medium ones because I can fit two of them on my baking stone.
  • Corn Meal. To put on the baking sheet where you assemble the pizza. The tortillas slide on and off quite well. Do not try to use anything else in its place. You really must use corn meal, there is no substitution.
  • Extra Virgin Olive Oil. Brush it on the flour tortilla.
  • Seasonings. Any kind of Italian seasoning you like. Sprinkle it lightly over the brushed on olive oil.
  • Salt. A little salt sprinkled along with the seasonings is a good thing.
  • Toppings. This is where it gets good. I will list some of the toppings we like. You can use any combination you like. Make sure the meats are already cooked. The pizzas are not in the oven long enough to cook any meats to the safe temperature.
  • Meats: Italian Sausage, Hamburger, Pepperoni, Chicken, Canned Chicken
  • Thinly sliced veggies: tomato, purple onion, red peppers, olives, squash
  • Caramelized red peppers and onions
  • Cheeses: shredded mozzarella, fresh mozzarella, provolone, grated parmagiano reggiano
  • Whatever you like on your pizza.

Bake on a baking stone, in a preheated oven, at 450 degrees for 6-8 minutes. The cheese should be golden and the edges of the tortilla should be browned.

I have not tried to bake the pizza on a baking sheet. If anyone out there has, please let me know how it turned out. I love my baking stone. It looks kind of yucky after years of use, but it works just great.

My wine suggestions to go with this light pizza:
Pinot Gris/Pinot Grigio
Dry to Semi-Dry Rosé
Any of the somewhat sweet White Zinfandel, White Merlot, etc.

Print Friendly
This entry was posted in Gourmet Pizza, Pizza. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>