One of the biggest issues one has when trying to save money on your food costs is to figure out what to do with leftovers. Often, the leftovers in question are just components in a dish like leftover vegetables or minced garlic, other times you may have an entree that might suit being chopped up and served hot, like poultry, sausage, beef- the list is endless.
Although my pictures show the more traditional toppings that I happened to have on hand, even the pizza sauce is negotiable. A popular alternative in my house to tomato sauce is minced garlic, olive oil and some herbs and/or salt.
The only recommendation I have toward special equipment is a pizza stone. In lieu of a stone, you can also use a large cast iron skillet or iron stove-top grill.
Making the pizza is easy, too.
- Preheat your oven and pizza stone to your oven’s highest setting (usually 500 to 550° F for home units in the USA) for 25 to 30 minutes
- While the oven is getting warm, assemble your pizza.
- As tortillas are much more forgiving than traditional pizza dough, it’s not necessary to have a pizza peel. You can pick up both sides of the tortilla and transfer it to the stone when the preheat is done.
- Rotate the pizza half way around about halfway through cooking, about 5 minutes. Use a spatula if a peel is not handy.
- Your pizza should be cooked in 7 to 9 minutes overall, depending on your oven. The cooking is complete when the cheese is just starting to brown. Although some people like it dark and bubbly, progressing past this point can result in an overdone tortilla crust and will shatter when cut.
Popular pizza combinations
- Olive oil and garlic base, chicken, artichoke and feta cheese
- Salsa base, leftover Carne Molida (seasoned ground beef for tacos and other Tex-Mex dishes), Monterrey Jack Cheese, tomatoes, and onions
- Barbecue sauce base, sausage, cheddar, and onions
- Olive oil and garlic base, ham, and gouda cheese
Tips:
Don’t overload the toppings or push them out too far toward the edge. As tortillas don’t have a raised edge, once the toppings melt or get hot, they can flow outward and over the edge, causing a mess when the hit the pizza stone.
