Take a baking sheet and flip it over. That’s your pizza steel for this thin crust pizza. 425 for 8-12 minutes. And I definitely recommend a sprinkle of corn meal or semolina between the baking sheet and the pizza.
You may want to turn on the boiler for the last few minutes.
Cost per person before toppings is $1.60. And you’d be really pressed to put another dollar worth of toppings on a pizza this size.
425 what? kelvin?
Yes.
I’ll sometimes make a lazy version of this, just on a plate in the microwave. Probably shouldn’t use ingredients, though, that need to be cooked for food safety…
Yeah. Pre-cook toppings if you are doing this in a microwave.
We make these often; kiddos love them
I do this sometimes, but I use two tortillas with some filling in-between to make it a quesodizza
I vote for this guy for president.
What’s up with your green olives?
Jalapeno stuffed olives sliced up. Adding some much needed flavor and brininess to balance the meatballs.
Didn’t know that was a thing! Sounds like a convenient combo of two of my favorite things.
Check the olive section at your local grocery store and see if you can find some.
This isn’t pizza it’s an open-faced quesadilla!
Mit sauce
Jah, ist good!
Love your stuff, once again.
cheers,
This is just a cheese crisp.
If it’s made with mozzarella and a tomato sauce, then it can’t be a cheese crisp. That’s a pizza.
Why the bottom of a cookie sheet?
If you put it directly on the oven rack, it’s going to sag and droop. If you put it inside of a baking sheet, it’s going to be harder to get it out with a pizza peel. Flip the thing over and you have a nice flat surface with no edges in the way.
I’ma gonna do this same thing, but with a dash o’ Lawry’s.
Fun read up. Feels like something I’d see scratched onto the cell walls of Martha’s room, as dictated by The Fonz.
I tried reading this in Fonz’s voice. I can almost hear it. Short declarative sentences.
Ultimate thin crust
Unless you can find a way to do it with phyllo dough. I do believe that this is the limit.
We used to make those all the time: I probably got the idea from a South Beach or other low carb diet site 15+ years ago. I had totally forgotten about them.
With the right size tortillas you can also do them in a toaster oven.
We still do flat bread (naan) versions of these. I start on a round cast iron griddle on the stove top, and let the bottom crisp while building the sauce and toppings, and then throw them under the broiler for a few minutes. I bet the tortillas would be just as good that way.
Both versions are handy when not everyone wants the same toppings (kids or grandkids) since each one is basically a personal size pizza.
Naan pizza is a favorite of mine.
That looks like stuff will fall off when you go to eat it. Looks good though.
You definitely want to fold or roll it.
