Easy Artisan Pizza

A delicious, shatteringly thin crust recipe for wonderful individual-style pizzas.

Course Pizza

Cuisine Italian

Author Chris Scheuer

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.

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 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.
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.