Tortilla Pizzas
adapted from Gourmet’s Five Ingredients
Yield: as many as you like
Prep time: approximately 10 minutes
soft wheat tortillas (mine were five inches in diameter)
1 tablespoon tomato paste per tortilla (see note)
1 generous teaspoon freshly grated parmesan cheese per tortilla
olive oil, for drizzling over the top of tortillas
Optional toppings: just some possibilities
salted anchovies, well rinsed
capers
cheese
olives
leftover sliced chicken
sun dried tomatoes in oil, rinsed and chopped
minced fresh garlic
thinly sliced onion, shallot, scallion
any pork product: ham, bacon, salame, prosciutto, pepperoni
vegetables: thinly sliced marinated artichoke hearts, mushrooms greens,peppers, thinly sliced zucchini, ect…
anything that appeals!
Preheat the broiler
Place the desired number of tortillas on a baking sheet. Spread the tomato paste on each with a spatula or the back of a large spoon, leaving about a 1/2 inch border. Sprinkle the parmesan cheese over generously. Now add the toppings of your choice, taking care not to pile too high, lest the pizza collapse while you eat it.
Drizzle olive oil over the pizzas but don’t saturate them.
Broil to your taste; some prefer pizza soft, some like crisp. Take care to avoid burning toppings. Pizzas should not take more than 5 minutes total.
Eat with fingers or cutlery, depending on manners and hunger level.
Note: I use Amore tomato paste, which comes in a tube, making it easy to squeeze out the desired amount.