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Take a baking sheet and flip it over. That's your pizza steel for this thin crust pizza. 425 for 8-12 minutes. And I definitely recommend a sprinkle of corn meal or semolina between the baking sheet and the pizza.
You may want to turn on the boiler for the last few minutes.
Cost per person before toppings is $1.60. And you'd be really pressed to put another dollar worth of toppings on a pizza this size.
computerkidgivesthumbsup.gif
What are the green rings?
I think those rings are sliced green olives.
Stuffed with jalapenos
Thank God!; for a second I thought it was cooked kiwi.
That is definitely a thing but not one that I would do.
425 what? kelvin?
Yes.
Rankine
I do this sometimes, but I use two tortillas with some filling in-between to make it a quesodizza
A quesadilla with nacho toppings sounds much better than a pizza on a tortilla. Especially when the bakery on the corner sells 600g of pizza dough for like 10 bucks.
Buddy, were here talking about tortillas with pizza toppings. We're doing fusions and experiments. If you wanna talk about bog-standard nachos or pizzas go make your own thread, lol.
I really couldn't give less of a fuck, nacho quesadilla is still loads better of an idea than pretending a tortilla pizza isn't sad garbage, and I'm not your buddy, dickhead.
Why are you so mad about what others are eating pal? I never said your nachos were bad, just kinda basic. Go enjoy them. I'm over here enjoying my silly little quesodizzas. Try to relax friend.
Nah, I'm annoyed at some dude on a public forum trying to tell people what they can and can't talk about on a post. You can eat whatever shit you want, I can still criticize it as much as I want.
You annoy easy I guess, lol. Hang on, let me brush all these egg shells offa my shoes.
I didn't think you'd get so riled up over a bit of razzing. My bad. You have to understand though, I thought your comment was kinda silly. Like, were over here talking about food crimes and living life on the edge, and you swing in to gas up regular old nachos and pizza. It felt so out of left field to me because nobody was saying those were worse options or anything. I simply had to respond with a little buffoonery.
Thin crust pizzas are a bit contentious round these parts for whatever reason, but I enjoy them on occasion. Using a tortilla instead of a premade thin crust is just a quick hack for making them at home. I often have tortillas in excess, but I'd have to go out specifically for a thin crust. Using a second tortilla just bumps it up into stuffed crust territory.
Personally, I don't care for nachos. Like, they're fine I guess, but I'm not seeking them out. I love pizza though. All kinds too. Deep dish, Brooklyn style, wood fired, and so on. Perhaps we can find some common ground? What's your fave type/toppings?
I vote for this guy for president.
I do these on camping trips and my group of friends call them cowboy pizzas
You probably could make this in a pan. Tortilla probably better than a lot of pizza crust
Love your stuff, once again.
cheers,
This isn't pizza it's an open-faced quesadilla!
Mit sauce
Jah, ist good!
I'll sometimes make a lazy version of this, just on a plate in the microwave. Probably shouldn't use ingredients, though, that need to be cooked for food safety...
Yeah. Pre-cook toppings if you are doing this in a microwave.
Ultimate thin crust
Unless you can find a way to do it with phyllo dough. I do believe that this is the limit.
I'ma gonna do this same thing, but with a dash o' Lawry's.
Fun read up. Feels like something I'd see scratched onto the cell walls of Martha's room, as dictated by The Fonz.
I tried reading this in Fonz's voice. I can almost hear it. Short declarative sentences.
We used to make those all the time: I probably got the idea from a South Beach or other low carb diet site 15+ years ago. I had totally forgotten about them.
With the right size tortillas you can also do them in a toaster oven.
We still do flat bread (naan) versions of these. I start on a round cast iron griddle on the stove top, and let the bottom crisp while building the sauce and toppings, and then throw them under the broiler for a few minutes. I bet the tortillas would be just as good that way.
Both versions are handy when not everyone wants the same toppings (kids or grandkids) since each one is basically a personal size pizza.
Naan pizza is a favorite of mine.
That looks like stuff will fall off when you go to eat it. Looks good though.
You definitely want to fold or roll it.