T and I both love a thin crust pizza; the thinner the better in our books. A few weeks ago a coworker suggested a recipe for bar-style thin crust pizzas made on a flour tortilla. I was intrigued.
T and I finally tried out the recipe this weekend and it was a huge it. The tortilla takes on the flavors of the pizza, you'd never know it was a tortilla. It crisps up so nicely, too.
// Ingredients //
1 teaspoon EVOO
1 large flour tortilla that just fits inside your cast iron skillet (you can also use whole wheat)
1/3 cup store-bought pizza sauce
1/3 cup shredded whole milk low moisture mozzarella cheese
1/4 cup grated Parmesan cheese, divided
thinly sliced pepperoni
any other toppings you wish to add
// Directions //
Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to low and wipe out excess oil with a paper towel.
Place tortilla in skillet with the rougher textured-side facing down. Spread sauce evenly over tortilla all the way to the edges. Spread mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Scatter with toppings.
Place skillet under broiler and broil until cheese is melted and starting to brown in spots,about 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Place skillet over medium-heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved, about 4 minutes. If you'd like the pizza to be a little crispier on the top, you can also put it back into the oven and broil on high for an additional minute. Slide pizza out onto a cutting board. Cut and serve immediately.