I really think summer ’12 is going to go down as one of the craziest of my life. What’s my excuse now for not posting in a while? Oh, you know, I got invited very last minute to attend my sister’s elopement (word?) in Nashville. No big deal. Then my niece ended up coming to Bloomington so I’ve been taking her out to eat instead of cooking.
I did, however, make these pizzas for her after an especially exhausting day.
The great thing about using tortillas is that they can make the tortillas nice and crisp by preheating them in the oven while you prepare the other ingredients. Oh, and a 12 pack of corn tortillas costs $0.59. No joke (El Millagro from Chicago).
The other great thing about these pizzas is that any leftover ingredient in the fridge tastes great. Got left over pasta sauce? great! Leftover salsa? That works out perfectly, too. You can literally do anything- alfredo, salad dressing, olive oil…at some point they become flat breads and not pizzas though 🙂 My other favorite thing about these is that sometimes I just don’t want leftovers. I can make as many as I want and not worry about storing the rest in the fridge.
So, anyway, now that I’ve told you all the reasons I’m in love with these pizzas, I suppose I’ll tell you what I did.
Poor Girl Pizza
-preheat the oven to 400 degrees
-place as many tortillas as desired on a pizza pan and let the tortillas heat while the oven preheats
-chop whatever vegetables you would like (aka leftover CSA veggies) (I used zucchini, onion, garlic, and tomato)
-take the tortillas out of the oven, spread pasta sauce on tortillas
-top with slices of mozzarella cheese (or goat, or parmesan, or whatever strikes your fancy 🙂 )
-add your veggies
-season with salt, crushed red pepper, and fennel
-bake in oven for 5-10 minutes
Total Cost: $4.13 (or $0.59/pizza)
–7 tortillas: $0.34
-1/2 organic zucchini: $0.50
-2 small organic onions: $1.00
-2 cloves of organic garlic: $0.30
-1/6 jar of pasta sauce: $0.33
-1/3 lb mozzarella: $1.67
7 were enough for 2, so I’d say you can’t beat that.