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Extremely Thin Crust Pizza

My friend Jenn taught me that a tortilla makes for a great pizza crust. Using a multi-grain wrap makes it an even better choice. Using Pizzeria Uno’s cheap and healthy Mediterranean thin crust pizza as inspiration, I concocted this quick and easy dinner with tomato sauce, baby spinach, feta, Greek olives, and halved grape tomatoes.

UPDATED:
So some pals wanted more instruction. Okay, so put on more baby spinach than you think necessary…even more than you see below. It shrinks dramatically when cooked.

Yes, you can add onions and capers or anything else your heart desires. The cook time doesn’t really change.

I baked mine at 425 degrees for about 25 – 30 minutes. I wanted the tortilla crispy and the toppings hot. I ate it once after only about 15 minutes because I was starving & in a hurry. The tortilla was still very flexible so I was able to make it into a wrap. It was okay, but I prefer the crispy tortilla.

You can’t really go wrong unless you burn it which won’t happen if you’re paying attention. Set a timer if you’re prone to zoning out.

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