A very fast ultra-thin pizza using a tortilla as the base.
A quick crisp pizza base for snacks or light meals, baked until the tortilla edges brown.
Make this when you want a pizza option with a clear purpose: a very fast ultra-thin pizza using a tortilla as the base. It helps your pizza section cover traditional, artisan, family, meat-heavy, vegetarian and shortcut cooking needs.
Cheese, pepperoni, leftover vegetables, spicy sauces and lunch pizzas.
Place the flatbread or tortilla on a hot tray and brush the edge lightly with oil.
Spread a thin layer of sauce, leaving a small border, then add cheese and toppings sparingly.
Bake in a hot oven until the edge is crisp and the cheese bubbles.
Use these variations to match the dish, season, occasion or texture you want.
Use classic tomato sauce, mozzarella and basil for a simple benchmark pizza.
Use white sauce, mushrooms, herbs and parmesan for a richer restaurant-style build.
Use a sturdier bake with pepperoni, sausage, bacon or nduja, keeping toppings thin.
Use roasted vegetables, pesto, goats cheese, olives, herbs or lemon after baking.
Cooked pizza is best eaten hot, but leftovers can be cooled quickly, covered and refrigerated for up to 2 days. Reheat on a dry tray or skillet until the base crisps again.
Doughs can usually be made the day before and refrigerated after the first rise. Sauces can be made 2-3 days ahead. Toppings should be sliced shortly before baking if they release water.
Most plain dough balls freeze well for up to 2 months after the first rise. Freeze individually, thaw overnight in the fridge and bring to room temperature before stretching.
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