Saturday, September 12, 2009

Tortilla Pizza

My boyfriend's family 'invented' these. I love them, along with everybody else that tries them. After they're done cooking, you can't even recognize the crust as a tortilla. It turns into a great Chicago style thin-crust pizza.


Large flour tortillas (one per pizza)
1 jar pizza sauce
2 c. shredded cheese
butter (completely melted)
Italian seasoning
Garlic seasoning (we have Garlic Gharni, we bought it at an art fair, it's amazing) Buy it here: Garlic Festival
Pizza toppings (peperoni, olives, ham and pineapple...)

Preheat oven to 400 degrees.
Spread some melted butter on the outside of the tortilla, about an inch wide.
Spread sauce, cheese and toppings on pizzas.
Sprinkle Italian and garlic seasonings on top.

Place straight in oven until the cheese bubbles and the tortilla has morphed into Chicago-style, thin-crust pizza.

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