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.
Ingredients
- 1 tablespoon olive oil, extra virgin
- 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 Sautéed Spring Mushrooms, recipe (about 1 cup)
- flat-leaf parsley, finely chopped (for garnish)
- red pepper flakes, for garnish
Instructions
- 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.
Servings: 4
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