Name: Quick Tortilla Pizza With Cured Meats
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 personal pizzas
Cuisine: Italian-American
Ingredients: 2 flour tortillas; 15 ml olive oil; 80 ml pizza sauce; 100 g mozzarella cheese; 2 g dried oregano; 40 g salami; 50 g red bell pepper; 30 g red onion; 40 g prosciutto di parma

Equipment

Baking sheet

or Pizza stone

Pastry brush*

or Spoon

Cutting board

Chef's knife

* optional

Ingredients

2 servings

Base

2 flour tortillas, large (about 20cm diameter)
15 ml olive oil

Sauce and Cheese

80 ml pizza sauce
100 g mozzarella cheese, low-moisture, shredded
2 g dried oregano

Toppings

40 g salami, thinly sliced
50 g red bell pepper, thinly sliced
30 g red onion, thinly sliced
40 g prosciutto di parma, torn into ribbons

Nutrition (per serving)

634

Calories

26g

Protein

40g

Carbs

41g

Fat

Fiber

Sugar

1287mg

Sodium

Method

Place a heavy baking sheet on the middle rack of the oven and preheat to 220C/425F. Allowing the pan to heat up ensures a crispy crust.

Brush both sides of the tortillas lightly with olive oil. Place them on a flat workspace and spread the pizza sauce evenly over the tops, leaving a small 1cm border around the edges.

Scatter the shredded mozzarella evenly over the sauce. Top with the sliced salami, red bell pepper, and red onion. Sprinkle the dried oregano over the entire assembly.

Carefully remove the hot baking sheet from the oven. Slide the assembled tortillas onto the hot sheet and return to the oven. Bake for 6 to 8 minutes until the cheese is bubbling, golden brown, and the tortilla edges are deeply toasted.

8mLook for: Cheese is bubbling with browned spots, edges of the tortilla are rigid and deeply coloredFeel: Crust is firm to the touch when tapped

Remove the pizzas from the oven. Immediately drape the torn ribbons of Parma ham over the hot pizzas so the residual heat gently warms the meat without cooking it. Slice and serve immediately.

Chef's Notes

Always add delicate cured meats like Parma ham after the pizza comes out of the oven. Baking prosciutto makes it tough, overly salty, and destroys its melt-in-the-mouth texture.
Preheating your baking sheet acts like a makeshift pizza stone. The immediate blast of heat from the bottom sets the crust and prevents the sauce from seeping into the tortilla.
If you find your tortillas bubble up excessively in the oven, prick them a few times with a fork before adding the sauce to allow steam to escape.