Long time, no post, huh? Sorry about that, Guys. After Christmas, we took a few days off and headed down to the ranch to ring in the New Years. While down there, I developed a pretty nasty cold and ended up coming down with bronchitis, so I’ve been out of action for a while. I have done a few cooks, but none were really blog worthy.
January starts the busy season for Mrs. G, and as a result, she’s gonna be on the road quite a bit this month. And the next. That means a lot more solo cooks from me. Making pizzas using tortillas as the crust has been on my to-do list for quite a while now. I have been a bit worried about Mrs. G’s reaction to that, so I’ve been putting it off. With her out of town, I figured last night would be the perfect time to give it a shot. (And wouldn’t you know it, when I talked to her on the phone last night and told her, she actually said that sounded like a good idea. Go figure.)
- pizza sauce
- mozzarella cheese (I added some cheddar as well, use what you like or what you have on hand)
- your favorite pizza toppings
- Italian Seasoning to sprinkle on top
- Heat up your grill or oven to 400F and insert your pizza stone to preheat for a minimum of 30 minutes (you do have a pizza stone right? No? Well go get one. I’ll wait here for you while you do that) For this cook, I used my Mini Big Green Egg and an 8″ pizza stone.
- Lightly sauce your tortilla and add your desired toppings. Go light on the toppings. The tortillas are thin and won’t stand up to a heaping of toppings.
- Place your pizza on the preheated pizza stone and cook for 8-10 minutes. Check your pizza about halfway and rotate for even cooking as needed. Check the bottom after about 8 minutes to make sure it isn’t burning. Cook until your desired level of crispness.
Tortillas being pretty small, I knew that one was not going to be enough for me. Leroy, aka Spring Chicken) on the Green Eggers Forum, mentioned doing a double layered one yesterday. Kinda like the Mexican Pizzas you get at
Toxic Hell Taco Bell. Sounded like a good idea, so I tried it out on my second one. And before you get any ideas of that being a lot of food for one person, keep in mind that pizza stone I used was only 8″, so they were pretty small.
Pretty much the same instructions as before, except I used two tortillas and put a thin layer of sauce and cheese between them.
Came out ok, but I think if I do a double layered one in the future, I would heat up the top tortilla for a few minutes to crisp it up a bit. I think it would give it a better texture/mouth feel than I got with a crispy bottom layer and a soft, warm upper layer.
If you are looking for a classic pizza, this might not be for you. But if you are looking for a quick dinner or snack or even an appetizer, this might be just up your alley. It has all the taste of a normal pizza and a crispy, cracker thin crust. Not the normal crust you would expect, but not the hassle of making dough, letting it rise, and stretching it all out. I also think it would be a great way to get kids involved in the whole cooking process.