- 2 Small Tortillas
- Pre-sliced Nitrate-free pepperoni
- Shredded Mozzarella Cheese
- Marinara or Pizza Sauce
- Parmesan Cheese
- Dry Italian seasoning
- Fresh Mushrooms
Notice there is no salt? You won’t need it. The flavor is in the meat.
- Pizza pan with holes or a broiler pan
- (Any baking pan that will allow heat to cook into the tortilla)
- Oven mitts—yada, yada…
- Preheat the oven to 400 degrees.
- (The goal here is to heat up and crisp up. Everything is already cooked. You just want to marry the flavors—you know, melt the cheese, and get the tortilla crust hot and crispy on the edges.)
- Cut your onion in half and slice them with a mandolin. Place what you don’t use in a Ziploc or Tupperware. They’re great for salads and sandwiches.
- Place your tortillas on the pizza stone or pan. (You’ll be preparing the pizza on the pan because it’s going to be a hot mess if you try to transport the thing. All your hard work will spill onto the counter and floor. At that point, it won’t be fun anymore.)
- Take one tablespoon of marinara or pizza sauce and spoon it onto the center of the tortilla and work your way toward the edges. Don’t sauce the edges. I know you want to, but don’t do it. Leave about a ¼ of inch unsauced.
- Sprinkle some Italian seasoning on the sauce.
- Sprinkle on the cheese.
- Add the pepperoni.
- Sprinkle more Italian seasoning.
- Cook in the over for 10 minutes on the top shelf and then broil for 5 minutes.
Only the edges of the tortilla should get crisp. The rest should cook through, but the moisture from the sauce will prevent it from crisping up. I really hope you didn’t sauce the edges!
*Full credit for the idea of this recipe goes to John Putszay of Cleveland, Ohio.