Over Memorial Day weekend, I suddenly got a craving for pizza, but I didn’t feel like going out or ordering in a whole pizza and having to eat it over the next few days. My solution? Homemade veggie pizza using a wheat tortilla as my pizza base. I didn’t have mozzarella cheese but the half-finished block of English Cheddar in the fridge worked well too. Just to make sure I’d gotten the recipe down properly, I ended up making the same thing for dinner that night.
Ingredients (for 1 pizza)
1 tortilla (wheat or flour)
2-3 tablespoons of spaghetti sauce
Cheese (thinly sliced or grated)
Chopped vegetables (I used onions, spinach, and broccoli)
1 teaspoon olive oil
Drizzle the tortilla with olive oil and sprinkle crushed rosemary on top. Spread desired amount of sauce (ideally it should be at room temperature, not straight out of the fridge), leaving about 1/2 inch dry “crust” all around. Add cheese and then other toppings. Bake in the oven (1 tortilla is actually the perfect size for a toaster oven!) at 300 degrees Fahrenheit for 15-18 minutes, or until the cheese is fully melted and the edges are getting crispy.