Margherita Tortilla Pizzas
Recipe from Food & Wine

Jacques Pepin 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 degrees," Pepin says. "While you can't duplicate that in your home oven, my tortilla version is quite good."


Margherita Tortilla Pizzas
Tom Hopkins

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Servings: Makes four 10-inch pizzas
Prep Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Related Categories: Birthdays, Christmas Party, Dinner, Lunch, Pizza, Pizza, Seasonal, Special Occasions, Summer, Super Bowl Parties, Vegetarian, Vegetarian Pizza
 
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Ingredients
  • 4 
    10-inch flour tortillas
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  •  
    Extra-virgin olive oil
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  • 1/4  cup
    freshly grated Parmigiano-Reggiano cheese
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  • 4 
    medium tomatoes (2 pounds)
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  •  
    Salt and freshly ground pepper
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  • 1  pound
    fresh mozzarella, preferably bufalo, shredded (4 cups)
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  • 1  cup
    finely shredded basil leaves
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Directions
1.
Set a pizza stone in the oven and preheat the oven to 500 degrees, 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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