My Tortilla Pizzas are modified from a recipe found on Everyday Foods for Thinnest Crust Pizza, which uses whole wheat sandwich wraps.
Their recipe calls for the pizzas to be baked on parchment paper, but I prefer the silicone mats you see here, as they're re-usable.
I used flour tortillas, 'cause that's what was in the pantry, and they crisped up beautifully. Had to suit my toppings to what was on hand as well.
Brushed the tortillas on both sides with a little olive oil, topped each with: grated Parmesan cheese, dollops of ricotta cheese, thinly sliced onion & coarsely chopped orange bell pepper both sautéed in olive oil & sprinkled with oregano, and finally, slices of roasted red pepper, sautéed lightly. Top with salt and freshly ground pepper to taste. (Sautéed the onion 'cause I'm not a fan of raw yellow onion; sautéed the orange peppers and roasted red peppers because they were frozen & I wanted to make sure the pizza wouldn't get soggy. If I'd had fresh red onion and thinly sliced mushrooms, maybe I could've skipped this step.) Bake in a 400 degree oven 'til slightly browned and crispy.
Tortilla pizzas...the perfect antidote for a don't-feel-much-like-cookin' day.
P.S. Many, many thanks for the well wishes...still working on getting over my cold & appreciate all the advice! I made these pizzas a couple of nights ago, but last night when I didn't feel like doing ANYTHING, Hubby made me a tortilla pizza with just the cheeses & some crabmeat on top & it was good too.