Food & Wine


What's This?
Serving size 8
Total Time

Ingredients

4 10-inch flour tortillas extra virgin olive oil¼ cup freshly grated Parmigiano-Reggiano cheese4 medium tomatoes, 2 pound salt and freshly ground black pepper1 lb fresh mozzarella, preferably buffalo shredded 4 cup1 cup finely shredded basil leaves

Directions

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

2. 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.

3. 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.

More From Kitchen Daily:

Wild Herb Ravioli Wild Herb Ravioli
Wild Herb Ravioli
French Onion Soup French Onion Soup
French Onion Soup
Camembert Baked in the Box Camembert Baked in the Box
Camembert Baked in the Box

Tags: Main Dish, Pizza, Cheese

Terms of Service | Privacy Policy Corporate Site | Advertise With Us