Recipes

Margherita Tortilla Pizzas

Name: Margherita Tortilla Pizzas
Total time: 105 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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Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas. The possibilities are endless, from a simple Margherita to a white-clam pie inspired by the renowned Frank Pepe's Pizzeria Napolitana in New Haven, Connecticut. "The oven at Pepe's is heated with coal to over 2,000°," Pépin says. "While you can't duplicate that in your home oven, my tortilla version is quite good." More Recipes by Jacques Pépin

By

Jacques Pépin

Updated on September 6, 2018

Margherita Tortilla Pizzas — Photo: © Tom Hopkins

Active Time:

30 mins

Total Time:

1 hrs 45 mins

Yield:

4 10-inch pizzas

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

Directions

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

Suggested Pairing

Crisp, medium-bodied Provençal rosé.