When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. “That’s not a pizza! That’s a quesadilla!” But I soon got over my ire.
This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in an old issue of the now defunct Everyday Food magazine.
The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy.
Tortilla Pizza with Onions, Mushrooms, and Ricotta Recipe
Ingredients
- 1 Tbsp olive oil, plus more for brushing on tortilla and pan
- 1 small red onion, halved and thinly sliced, about 3/4 cup sliced onion
- Pinch of sugar
- 1 teaspoon balsamic vinegar
- 2 large flour tortillas (sandwich wraps)
- 1/2 cup shredded Asiago cheese
- 2/2 cup ricotta cheese
- 4 button or cremini mushrooms, trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
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