A few days ago I was staring into the refrigerator and wondering what in the world I could cook for supper. I didn't want to go shopping and I didn't want to do very much work-- on anything, even cooking. You might know those sorts of days--the ones where it seems almost impossible to summon up will or motivation. Anyway, I started pulling stuff out of the fridge and here is what I found-- Fontina cheese, bits of leftover roast chicken, some leftover artichoke hearts, Kalamata olives, Parmigiana-Reggiano cheese, pepperoni, Mozzarella cheese. Finally, I stumbled upon tortillas and then I knew what we would have--pizzas.
I opened the pantry and found a can of wonderful tomatoes from Gustiamo and then we were set. The tortillas made a wonderful base for these beauties. With such disparate ingredients, I decided to make two different kinds of pizzas and both were delicious. My feeling of absolute brilliance was quite unwarranted, but my delight in making such good food so easily was real and the recollection, still pleasurable. A serendipitous cure for the doldrums of late winter.
Before putting on the ingredients, I brushed each tortilla with a bit of olive oil. When you are finished with your creation, cook for approximately 12 minutes in a 400 degree oven.
Tortilla Pizza with shredded Fontina cheese, roast chicken, artichoke hearts, Kalamata olives, and Parmigiana-Reggiano cheese
Tortilla Pizza with Pomodori Pelati tomatoes*, mozzarella, pepperoni, kalamata olives and Parmigiana-Reggiano Cheese
*These may be the best canned tomatoes I've ever tasted. As long as they are available, they will be a staple in my pantry.
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