Margherita Tortilla Pizzas

Name: Margherita Tortilla Pizzas
Total time: 1 min
Ingredients: Four 10-inch flour tortillas; Extra-virgin olive oil; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 4 medium tomatoes (2 pounds); Salt and freshly ground pepper; 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups); 1 cup finely shredded basil leaves

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Total: 1 hours, 45 minutes

Servings: 7

Cost: $4.48 /serving

Author : Jacques Pépin

Ingredients

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Four 10-inch flour tortillasExtra-virgin olive oil1/4 cup freshly grated Parmigiano-Reggiano cheese4 medium tomatoes (2 pounds)Salt and freshly ground pepper1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)1 cup finely shredded basil leaves

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Instructions

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Step 1

Set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat.

Step 2

Brush both sides of one tortilla with olive oil. Place the tortilla on a lightly floured pizza peel and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese. Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.

Step 3

Slide the tortilla onto the hot pizza stone and bake for about 8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.