Using tortillas, these pizzas come together quickly. Preheating the baking sheet (or using a pizza stone, if you have one) ensures the bottom of the pizzas crisp up. These make a lovely light dinner with a Simple Butter Lettuce Salad. They’re also a quick and easy appetizer that’s lovely with a rosé.
1 tablespoon extra virgin olive oil
2 ounces pancetta, diced
1/2 cup slivered red onions
4 whole-wheat tortillas (or whole wheat pitas)
4 ounces mozzarella cheese, shredded
1/3 recipe Sautéed Spring Mushrooms (about 1 cup)
flat-leaf parsley, finely chopped (for garnish)
red pepper flakes (for garnish)
Position an oven rack in the top one-third of the oven. Place a baking sheet or pizza stone on rack. Preheat oven to 400°F.
Heat the olive oil in a large skillet and cook the pancetta and onions over medium heat for 5 minutes or until most of the fat is rendered out of the pancetta.
Lay the tortillas on a work surface. Layer evenly with cheese, onion mixture, and mushrooms. (Cut very large mushrooms into smaller, bite-size pieces.) Transfer to preheated baking sheet or pizza stone, and bake 8-10 minutes or until tortillas are crisp and cheese is bubbly. Sprinkle with parsley and red pepper flakes, if desired.