chowhound
New member
With much input from this thread and visiting FMD's site, http://www.netcookingtalk.com/forums/showthread.php?t=4959 , I made up a tortilla pizza tonight. My first.
First I made some pico using onion, tomato, jalapeno and lime juice. Usually I add cillantro if I'm going to be eating it cold in a tortilla, but it was going to be a topping for the pizza, so I left it out. I let this to set a while and chill.
Then I pretty much followed FMD's lead for the sauce, but without measuring anything and changing a little.... I made a roux using EVOO and flour, added what seemed like a lot of chili powder and cayenne pepper and kept heating it and stirring, then instead of water and bullion, I added some beef stock that had been left out overnight, (You can skip that part ), then about half a large can (22oz?) of tomato puree with a few dashes of Italian seasoning. Then more chili powder and red pepper again. And I completely forgot the garlic. Oh well, it's St Paddy's Day.
I bought some rope sausage at the local grocer, cut it apart and sauted it in EVOO with a little bit of packet taco seasoning sprinkled on it. It's a local sausage and definitely not It or Pol. I wish I knew how they flavored it. I'm sure chorizo would rock here, but they don't sell that. I tasted some as it was cooking and the flavor with the taco seasoning was fantastic.
The oven was on at 425F and I set my CI skillet on a burner at med/low with probably too much EVOO in it. I definitely could have used less. I grabbed two tortillas and sprinkled some shredded pepperjack and cheddar cheese on one, then laid the other on top. Into the skillet it went. I lifted it and checked the bottom, then pulled the skillet off of the flame when it was browned lightly.
After flipping the tort pizza shell in the skillet, I put some of the sauce on it, the sausage, the pico and the cheese. Into the oven it went for about 8 minutes. This seemed kind of long, but the skillet had cooled off some and I think the oil in the skillet was preventing the bottom tort from cooking like I wanted it to. I checked it twice and at 8 minutes, it looked done. The edges on the top tort were getting a nice color. The pico as you can see was not shrivelled from the heat at all, but warmed through nicely.
And after it was put on the plate, a round pizza cutter cut right through it and left me with pieces I could pick up and eat like a pizza.
I'm not saying to make this, as I've only made it once, but I know I'm making it again. The sauce is very different. The beef stock I used gave it a unique taste, like I'm sure Derek's bullion did, but it's also "tomatoey" tasting like a taco sauce and very spicy. But in a nice way.
First I made some pico using onion, tomato, jalapeno and lime juice. Usually I add cillantro if I'm going to be eating it cold in a tortilla, but it was going to be a topping for the pizza, so I left it out. I let this to set a while and chill.
Then I pretty much followed FMD's lead for the sauce, but without measuring anything and changing a little.... I made a roux using EVOO and flour, added what seemed like a lot of chili powder and cayenne pepper and kept heating it and stirring, then instead of water and bullion, I added some beef stock that had been left out overnight, (You can skip that part ), then about half a large can (22oz?) of tomato puree with a few dashes of Italian seasoning. Then more chili powder and red pepper again. And I completely forgot the garlic. Oh well, it's St Paddy's Day.
I bought some rope sausage at the local grocer, cut it apart and sauted it in EVOO with a little bit of packet taco seasoning sprinkled on it. It's a local sausage and definitely not It or Pol. I wish I knew how they flavored it. I'm sure chorizo would rock here, but they don't sell that. I tasted some as it was cooking and the flavor with the taco seasoning was fantastic.
The oven was on at 425F and I set my CI skillet on a burner at med/low with probably too much EVOO in it. I definitely could have used less. I grabbed two tortillas and sprinkled some shredded pepperjack and cheddar cheese on one, then laid the other on top. Into the skillet it went. I lifted it and checked the bottom, then pulled the skillet off of the flame when it was browned lightly.
After flipping the tort pizza shell in the skillet, I put some of the sauce on it, the sausage, the pico and the cheese. Into the oven it went for about 8 minutes. This seemed kind of long, but the skillet had cooled off some and I think the oil in the skillet was preventing the bottom tort from cooking like I wanted it to. I checked it twice and at 8 minutes, it looked done. The edges on the top tort were getting a nice color. The pico as you can see was not shrivelled from the heat at all, but warmed through nicely.
And after it was put on the plate, a round pizza cutter cut right through it and left me with pieces I could pick up and eat like a pizza.
I'm not saying to make this, as I've only made it once, but I know I'm making it again. The sauce is very different. The beef stock I used gave it a unique taste, like I'm sure Derek's bullion did, but it's also "tomatoey" tasting like a taco sauce and very spicy. But in a nice way.