I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendered onion and a crisscross of anchovy fillets and black olives, it is a staple from Nice to Marseille. In the last few years, with the availability of many flatbreads at the supermarket, I have taken on the habit of making quick pizzas, sometimes using pita bread or lavash as a base, but more often than not using flour tortillas, because I always have a package of them in my refrigerator. They come in different sizes, from 6 to 10 inches, and even in 12-inch disks. These tortilla pizzas are ideal to serve when people come for drinks, or when we play boules and share a bottle of white wine.

The toppings for pizza are almost endless. I’ve made pizza with greens (from arugula to spinach), with red pepper, zucchini, and very thin slices of grilled eggplant. I use 10-inch tortilla disks as the base for my toppings and cook these pizzas at 500 degrees.