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This Easy Artisan Pizza recipe produces delicious, shatteringly thin crusts for wonderful individual-style pizzas.
Pizza made simple? Artisan pizza? Yes, simpler than you could ever imagine, when you've stashed away a cache of these super easy crusts in the freezer, you can have fabulous, shatteringly crisp, thin-crusted artisan-style pizza on your table in less time that it takes to say AMAZING!
I've made a bunch of these little pizzas with a myriad of different bases and toppings and every time, after the first little bite we look at each other and say "unbelievable"! I'm still quite incredulous that such a wonderful result can come from so little work.
Today's post is more about a technique than a recipe, though I'm also sharing the recipe for the yummy pizza in the pictures. Once you understand the technique though, you can make a zillion variations of fabulous artisan pizza from fresh seasonal ingredients and/or stash from your pantry and fridge.
In order to share the technique, we have to go back a bit. If you're a regular visitor at the Café you probably saw the Homemade Flour Tortillas we posted last Friday. They've been going crazy on Pinterest over the weekend, and I've been having crazy fun with them; making them into all sorts of things you might not expect from everyday flour tortillas, including these individual size artisan pizzas.
These Easy Artisan Pizzas come together in minutes with all kinds of fun possibilities. This time, after crisping for two minutes (see below) I spread the thin crusts with pesto followed by a layer of fresh mozzarella, then a scatter of thinly sliced soppressata. After four additional minutes in the oven, I topped them with red onion, fresh corn, arugula (dressed very lightly in my Sunny Honey Vinaigrette) and a few toasted, salted pistachios. It made a delightful dinner for a hot summer night.
The sky's the limit on these wonderful pizzas. Use your favorite bases and toppings or let everyone make their own; set out bases and toppings and enjoy the fun results! I have a feeling, after the first delicious bite, you too will say, "unbelievable"!
A delicious, shatteringly thin crust recipe for wonderful individual-style pizzas.
- 4 Homemade Flour Tortillas thawed if frozen
- 4 teaspoons extra virgin olive oil
- 4 tablespoons pesto or pizza base of choice; red sauce white sauce, pesto, roasted garlic, etc.
- 4-6 ounces fresh Mozzarella or cheese of choice; Colby Gouda, Fontina, Monterey Jack, etc.
- 2 ounces of thinly sliced soppressata or toppings of choice; sausage pepperoni, bacon, chicken, fresh veggies, mushrooms, greens, etc.
- ¼ of a small red onion thinly sliced
- 1 ear fresh corn kernels removed
- a handful of fresh arugula lightly dressed with Sunny Honey Vinaigrette
- a handful of toasted salted pistachios or garnishes of choice such as fresh herbs, toasted nuts, shaved hard cheese. etc.
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Preheat oven to 450˚F with a pizza stone or a sheet pan placed on top shelf.
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Drizzle each tortilla with 1 teaspoon of olive oil (½ teaspoon on each side) and rub with your fingers to coat tops and bottom surfaces with oil.
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Place tortillas on the preheated pizza stone (or sheet pan) in the oven and bake for 2 minutes or until starting to turn light golden brown. You will probably have to do this in batches, depending on the size of your stone or pan. Remove from oven to work surface.
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Top each pizza with 1 tablespoon of pesto (or base of choice) and soppressata (or toppings of choice). Return to oven for another 3-4 minutes, until crust is deep golden brown. Remove from oven and drizzle with a bit more pesto. Top with corn, arugula and pistachios (or garnish of choice). Serve immediately.
suzi says
i do this all the time. in fact i stack two or three flour tortillas with vegan shredded cheese in between or vegan butter. so easy and so good!! less heavy , more flavor. super time saver!!! YUM!
lena says
yeah, i've tried tortilla for pizza too and i think it's really a wonderful idea when we are pressed for time for making the dough:)
Laura Dembowski says
Great idea to make pizza on a flour tortilla! Such an easy, healthy, and yummy dinner idea!
Debra Eliotseats says
What a great idea. Pizza is a perfect avenue for fresh produce. I made a wonderful zucchini-goat cheese pizza last weekend. YUM!
Andrea_TheKitchenLioness says
Chris, absolutely fabulous idea - and I can tell you that your homemade tortilla recipe does work like a charm - the kids adored them (made them today) and this recipe will stay forever in my files now! Thanks again and today´s post with the artisan pizza is another outstanding idea - I like the toppping of soppresata, corn, arugula and so on - it looks so delicious! Now I have to make another stack of tortillas tomorrow and get started on some artisan pizzas!
Vicki Bensinger says
I can't wait to try your tortillas when we get back to St Louis. I love how you've found so many ways to use them. This pizza looks divine and one I'd love to gobble up.
Looking forward to try this and many other recipes with your homemade tortillas. Heading back tomorrow. Just relaxing here on a raining day in the mountains.