Monday, February 06, 2012

Cracker Pizza - Italian and Mexican

I saw the idea for Cracker Pizza over on Plain Chicken. I talked about it in my January Pinterest review. It really fell under "well, duh!" Make a pizza using a flour tortilla as the crust. I made it back in January with leftover Pizza Cup filling (1/2 lb ground turkey breast, 1/2 pound italian sausage, 1 jar pizza sauce; used to fill muffin tin cups lined with biscuit or pizza dough and topped with cheese). It was great! I can see it becoming a quick and easy meal in our rotation.

And then I remembered my friend Charisse talking about how she made quesadillas in the oven by smearing refried beans on them and adding toppings. ::ding:: Why not make a Mexican style cracker pizza? I had leftover taco meat, and I had both flour and corn tortillas in the refrigerator, so I tried both. We liked the flour better, but I think that's just personal preference. (I also used the smaller 6-inch tortillas, just because that's what I already had.) 1-2 Tablespoons refried beans, some taco meat, and some cheese. Bake. Done. YUM!

I think the only thing I'll do differently next time is preheat my pizza stone and bake them on that (italian or mexican version!) like Steph of PlainChicken did. I think that will help get the centers crisp in addition to the edges. Still, yummy, simple, quick, easy. My favorite!
Cracker Pizza

1 Large Tortilla
3 Tbsp pizza sauce
1/3 cup mozzarella cheese
toppings of your choice - pepperoni, mushrooms, sausage, peppers

Preheat your oven to 425F. (I preheat my pizza stone in the oven.)

Spread pizza sauce on the tortilla - spread to the edge of the tortilla. Top with cheese and toppings. Place on cookie sheet or preheated pizza stone. Bake for 10 minutes, or until cheese is melted and bubbly.
Currently feeling: ready to pizza-fy everything!

1 comment:

  1. They look great! I love these pizzas too!

    Beautiful photos!


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