Here's the latest creations:
Sauteed onions, sun dried tomatoes, ricotta cheese, pesto, Italian Seasoning, provolone and a liberal snowfall of parmesan
and
Meatball, provolone, pesto, ricotta cheese, fresh tomato, Italian Seasoning and a liberal snowfall of parmesan
Some commonly asked Tortilla Pizza Q's and A's:
What type of tortillas do you use? I use Mission Carb Balance Whole Wheat Fajita Size Tortilla. Here's the nut info on them.
How do you make them? Temperature? Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread pesto or marinara or Alfredo or whatever sauce on the tortilla. Put a slice of cheese on top of that (I like provolone) and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with parmesan. Pop in oven. 10 minutes exactly. **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.
Do you eat the whole thing? Sometimes. I am 19 months out so I can obviously eat a bit more than someone 4 months out but it really depends on the day, what my pouch has to say, what toppings are on top (chicken, meatballs aka dense protein versus plain cheese). Also I use the fajita size tortillas (6") not the typical tortilla size (10"). Though if you come over I promise I will share.
Here's a ton of Eggface tortilla pizza porn
Baum chicka baum baum. Enjoy!
