Margherita Tortilla Pizzas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas. The possibilities are endless, from a simple Margherita to a white-clam pie inspired by the renowned Frank Pepe's Pizzeria Napolitana in New Haven, Connecticut. The oven at Pepe's is heated with coal to over 2,000°, Pépin says. While you can't duplicate that in your home oven, my tortilla version is quite good. Ingredients:
4 10-inch flour tortillas |
extra-virgin olive oil |
1/4 cup freshly grated parmigiano-reggiano cheese |
4 medium tomatoes, 2 pounds |
salt and freshly ground pepper |
1 pound fresh mozzarella, preferably buffalo shredded (4 cups) |
1 cup finely shredded basil leaves |
Directions:
1. Set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat.
2. Brush both sides of one tortilla with olive oil. Place the tortilla on a lightly floured pizza peel and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese. Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.
3. Slide the tortilla onto the hot pizza stone and bake for about 8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.
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