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baking American, Italian
Margherita Pizza

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: 1 pizza, with 8 small servings per pizza (multiply as needed)

Ingredients

  • 1 flour tortilla
  • Olive oil
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 8-ounce tomato, thinly sliced
  • Salt and freshly ground black pepper
  • A good cup (about 4 ounces) mozzarella cheese, grated (buffalo mozzarella is best, if you can get it)
  • 1 tablespoon of good olive oil
  • ¼ cup basil (about 12 leaves), shredded

Directions

First, oil a tortilla round for each pizza you plan to make: sprinkle olive oil on a sturdy cookie sheet or jelly roll pan, and press the tortillas in the oil on the tray to coat them well on one side, and then turn them over, so they are oiled on the other side.

Preheat the oven to 500°F. Sprinkle the Parmesan cheese on top of the oiled tortilla. Add the tomato, a good sprinkling of salt and freshly ground black pepper, and the mozzarella.

Sprinkle on a little more salt and pepper, and top with the good olive oil. You can cook the tortillas directly on the cookie sheet or directly on an oven stone, using a wooden peel to transfer them. Bake for 8 to 10 minutes, or until bubbly and crisp. Let the pizzas rest out of the oven for a couple of minutes, and then sprinkle with the basil. Cut into 8 wedges, and serve with a glass of your favorite wine.


© 2007 Jacques Pepin

Note from Cookstr's Editors

Nutritional information includes 1 teaspoon of added olive oil, and 1/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

98kcal (5%)
94mg (9%)
4mg (6%)
41mcg RAE (1%)
94mg
9mg
4g
1g
1g
6g
12mg (4%)
228mg (10%)
2g (12%)
6g (10%)
0mg (3%)
 

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