Hey guys, it's me

Side note about my tortilla pizza recipe.

Since posting that article, I've discovered that it comes out even better if you just toss the tortilla on the oven rack and bake at about 350 until it becomes stiff. No frying.

THEN top with toppings and heat to melt.

OH MY GOD IS IT GOOD. A nice "brick oven" feel like Trina said.

I often fry my tortillas for various SWEET dishes but for savory, the tortillas are better baked dry.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

MMMMMMMMmm PIZZA!!!! I've tried both versions and they are both exquisitely delicious!!!!! Oh I'm HUNGRY!!!!!!:eyes:

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Just finished eating this great pizza. We saved two slices to eat cold in the morning to see if it's as good cold as regular pizza is. When my partner, a terrific cook, saw the recipe, his comment was, "I don't know about that. Doesn't sound too good to me." He loved it! I loved it! We don't have a 9 x 13 glass baking dish, so we baked it in a nonstick (not Teflon) 11 inch frying pan. The crust was beautifully browned on the bottom and crispy and crunch to bite into. We'll be making this one again!

We're having this tonight, can't wait. I've been craving pizza alllllll day.

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I served this to my husband and son. Neither do LC.
My husband took his first bite and asked me if I stopped "my diet".
It was gobbled up very quickly. Since they don't do LC I think the next time I make it they can have pizza from a shop and I can have this all to myself.
I really was waiting for something like this to be my pizza replacement!

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I will take pizza-parlor pizza and slide the toppings off onto a fried up LC Mission Tortilla. Works really GREAT!!!

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I'm on a strict phase of low carb but I look forward to trying the tortilla version of Pizza margherita...Looks and sounds wonderful.

klr

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restart 06/07/2008

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