Simple Pepperoni Pizza

back to school pizza 1200
NBC Connecticut

4 8-inch soft flour tortilla
1/2 cup tomato sauce
8 ounces shredded mozzarella cheese
1 stick pepperoni sliced thin
8 large basil leaves sliced thin
2 tablespoons good olive oil
1 teaspoon kosher salt

Take 2 sheet pan large enough for two 8-inch tortilla and l lay out the flour tortillas. Divide the sauce evenly on the 4 tortillas with a large spoon. Sprinkle with the cheese. Then lay out the peperoni on top of the cheese. Divide the basil between the 4 pizzas. Drizzle with the olive and sprinkle with the salt. Place into a preheated 450 degree oven. Turn the pans every few minutes until the pizza is browned and bubbly. About 12 minutes. Let cool a little before removing with a large spatula.

Makes 4 - 8 inch pizzas.

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