Tortlla pizza

[LSFL]

Quality sauce +ttoppings that suit your diet....12 to 15 minutes at 370 and maybe a minute or two on broil. Perfect!
Smaller tortillas work for me. Adjust time and temperature accordingly.

[Kleveland]

1. Basically a tostada? No? Or are you using flour tortilla? n/t

[LSFL]

2. Flour

[Kleveland]

3. Ah! I suspected as much.

When I was a line cook many years ago, we used to serve what were called "Mexican Pizzas".

They were flour tortillas, quickly deep fried, and still flat.

Topped with things like cheese, scallions, guacamole (fresh toppings after cheese melt), you get the idea. The place under a Salamander (broiler).

A tad too greasy for my tastes.

I make a similar thing as you, with a locally produced Nan bread. Nan varies a lot though, depending in the bakery, ethnicity etc. Sauce, cheese, pepperoni ( I recommend Hormel Margherita Pepperoni ), whatever you like.

We have a very fine Lebanese bakery in Cleveland, a block for Progressive field called Alladin's Bakery.

Fine foods and fixings of all sorts, and they make Pita and Nan varieties that are sold throughout the Cleveland area supermarkets an such. It is half the price at he bakery, so that's where I get mine.

I usually make my own fresh pizza dough when I get the urge for a full blown pizza and have the time, but a quick and easy mini-pie is always nice to munch on!

Cheers!

[Else You Are Mad]

4. I don't think corn tortillas...

Would work with this recipe.

[Kleveland]

5. Yeah, not exactly

Although tostadas are similar, the tortilla is fried until crispy first.

http://www.simplyrecipes.com/recipes/mexican_tostada/

One can use an oven for that if you coat the tortillas first, and there is always the soft corn tortilla technique, which is used for real authentic tacos.

I watched a taco cart operator to learn his technique.

He basically took a stack of corn tortillas, dipped one edge of the lot into cooking oil, and threw the stack on a flat griddle to get them all warm. Separating them as needed.

I use basically that technique on my outdoor grill with flat-top or skillet ad-on.

I know, now we are no longer talking pizza!

But you could make a pizza taco!

Cheers!