Pizza made simple? ………….. Artisan pizza? Yup, simpler than you could ever imagine …………. and 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 sopressata. 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”!
- 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 sopressata 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.
- Preheat oven to 450˚F with a pizza stone or a sheet pan placed on top shelf.
- 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.
- Place tortillas on preheated pizza stone or sheet pan in oven and bake for 2 minutes or until starting to turn 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.
- Top each pizza with 1 tablespoon of pesto (or base of choice) and sopressato (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.