Recipe – Tortilla Pizza

Tortilla Pizza 2

Like most people, I have a hard time cooking for one. When my wife isn’t home, it’s a lot easier to pick up an order from a fast-casual restaurant than it is to break out the pots and pans.

Recently, however, I discovered a great single-serve recipe, one that is so easy I can’t believe I hadn’t been making it before. Tortilla pizza is exactly what it sounds like, it’s a personal pizza made on a flour (or whole wheat) tortilla. It’s easy, it’s fast, and it’s really good.

1 10″ tortilla, flour or whole wheat
1 tbsp. pizza sauce
1/4 c. shredded cheese
Other toppings as desired

Tortilla Pizza 1

Pre-heat oven to 425°
Place tortilla in an ungreased, 12″ cast iron skillet
Spread tomato sauce, spreading within 1/2″ of edge with a spoon
Top tortilla with your favorite cheese and toppings
Bake in skillet for 10-15 minutes to your desired doneness

Helpful hints:

  • A pizza crust is a blank canvas. Though I used traditional pizza sauce, mozzarella and pepperoni, you can top it however you wish. I’ve made Hawaiian pizza with ham and pineapples. Sausage and chicken are also good toppers (though these need to be pre-cooked). You can also go Tex-Mex with a Mexican cheese blend, tomatoes, black beans and jalapenos.
  • The cast iron skillet helps crisp the tortilla. You can also use a pizza tray or place the tortilla directly on the oven rack but will have to dial down the heat and watch your cook times.
  • Keep your toppings toward the center. As you can see in the picture above, the toppings slide toward the edge as the pizza cooks.

Recipe: Cap’n Crunch French Toast

If you read my review from the Tom Cat Cafe, you know how much I enjoyed the Dazed and Confused, Fruity Pebble French toast topped with fresh fruit and strawberry sauce.

It’s a very sweet, very unique and very delicious dish. If you would like to create your own signature French toast at home, try this recipe for Cap’n Crunch French toast, adopted from the Diners, Drive-Ins and Dives cookbook:

3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap’n Crunch cereal
8 to 10 slices bread
butter for cooking
powdered sugar (to taste)
2 cups seasonal berries

Heat large skillet or grilled over medium heat.
Grease skillet with butter. 
Whisk together cream, eggs, sugar and vanilla in a large bowl.
Pour cereal into a storage bag and use a rolling pin to crush until it resembles cracker meal.
Transfer cereal to small dish.
Dip bread into the cream mixture and let excess liquid drip.
Press bread slices into cereal crumbs. 
 bread until caramelized on both sides, about 6 to 8 minutes. 
 with seasonal berries and powdered sugar.

Helpful Hints:

  • This recipe works well with most sugar cereals. Once you’ve tried the Cap’n Crunch, experiment with your favorite brand.
  • Thick slices of bread work best, but you can use whatever bread you choose. I buy uncut loaves of wheat bread from my local farmers market so I can cut them to my desired thickness.

Have a recipe you’d like to share on Berks County Eats? E-mail and your favorite dish could be included.