The thinnest pizza in the world

Chicken, tomato, spinach, mozzarella pizza sprinkled with basil

My new go-to meal when I'm left to my own devices is a tortilla pizza. I got the inspiration from an issue of Bon Appétit magazine. Jacques Pépin wrote on a napkin a recipe for this delicious and simple meal. I’ve been hooked ever since! One tortilla is enough for me. If I’m also cooking for Tom, I’ll do 3 different ones so we can mix and match.

One pizza with gouda cheese and one with
goat's cheese, peppers, and tomatos

I like to brush a thin layer of olive oil on each side a tortilla (I use wheat; it’s 100 calories less, but tastes just as good!) Put the tortilla in a preheated oven or toaster oven at 400° until it’s just starting to bubble and crisp. Apply sauce, topping, and cheese and broil until the cheese is melted. Cutting this pizza with a pizza cutter works surprisingly well, just move it quickly!

Red pepper sauce, turkey bacon,
and mozzarella cheese

These pizzas are great on nights when there’s “nothing to eat” because tortillas, cheese, and sauce keep so well! My staple toppings are peppers and onions sautéed on high heat so they get that grilled look. Then I’ll either add turkey bacon or chop up whatever leftover meat I have in the fridge.