Ready for a quick recipe? Like Easy Pizza?
If you’re like most folks these days, you’re strapped for time. Between commuting to work, running the kids to soccer, dance and everywhere else – there isn’t enough of it! Apparently that Time Machine I’ve been waiting on has been delayed in production so I started looking for super simple recipes – like super easy pizza. I realized we had been calling Dominos Pizza way too much – and my hips agreed.
I work at home and have an empty nest but still have days when I’m pulled in 20 directions. Plus, I love having an easy recipe (if you can even call it that) for a quick, hot lunch.
I decided to troll the internet looking for an easy pizza recipe (how hard can it BE?) and had certain criteria – I didn’t want to make any dough and it had to be fast. Okay, I had TWO criteria.
Real quick, run and grab basic stuff:
- Burrito sized tortilla or wrap
- Pizza sauce
Super Easy Pizza Instructions:
Making dough is a pain so I grabbed burrito sized tortillas:
Yes, I know the link is a different brand. The thing is this: there isn’t a lot of difference between them – at least not in my experience. Get what you like. I’ve been known to split a pita or use a Flat Out wrap too!
I start by preheating the oven to 450 – it’s almost ready by the time I have pizzas assembled, so you can have this on the table 20 minutes from turning the oven on. It takes 14 minutes for mine to get to 450 and I admit to sticking my pizzas in sometimes before it hits 450 – it all depends on how starved we are.
I love to use my cast iron griddle for them – I just keep it in the oven during the preheat. If you have a skillet but not a griddle, just turn that sucker over and put your pizza on the bottom! I have a stone that I use sometimes too. I find the tortilla gets crispier if the stone/cast iron is preheated too.
I use Classico pizza sauce and shredded cheese for this one but use what you have/like – or make your own. Sometimes I like white sauce, sometimes red. The Commodore is partial to red – always. Toppings, of course, are your choice. Don’t want sauce? Feel free to add what you want – thinly sliced tomatoes, eggplant- whatever floats your boat! I use 2 -3 tablespoons of sauce – enough to spread thinly.Too much sauce will make your tortilla refuse to crisp.
Cheese: whatever you like! I usually get lazy and just use mozzarella and some cheddar at lunchtime but I get a little more adventurous at dinner time. Last week I added goat cheese, this week I added sliced fresh mozzarella. Yes, on top of shredded mozzarella. Because – cheese.
I usually assemble it all on a board or pizza peel and then just slide it onto the pan when the oven is ready (or not!) and set the time for 4 minutes. Add a minute or so if it’s not quite ready for you.
You can vary this in any way you like – I know a lady who uses two tortillas for the crust and ‘pastes’ them together with a couple spoons of pizza sauce. You could even throw some sauce and cheese between two tortillas (a la quesadilla) and build a pizza on top – pizza-dilla, anyone?
- 1 Burrito sized tortilla or wrap
- 2-3 T sauce
- ¼ - ½ cup shredded cheese
- toppings of choice
- Preheat oven to 450. If using a cast iron griddle (or pan bottom), leave it in the oven during the preheat. Assemble pizza by spreading sauce on tortilla and sprinkling cheese over the top. Add toppings. Slide onto cast iron pan, if using. Bake for 4m.
Tell me how you make this your own below in comments – I could use some more ideas!!