Pizza Mexicanaavril 17th, 2014 by r.daswani
Enjoy this superb thin crust pizza, by using tortillas as base. A big plus you don’t even need an oven.
Serves – 48 flour tortillas (30cm diameter)
200g grated mozzarella cheese
200g grated cheddar cheese
½ cup tomato pizza sauce or “Rougaille”
24 thin slices of salami
1 green bell pepper, diced
1 cup chopped onion
1 cup seeded diced tomato
4 tbsp olive oil
1 tbsp oregano
Brush tortilla on both sides with olive oil.
In a small bowl combine both cheeses.
Cut salami slices into 3.
Heat a large cast iron skillet or griddle and toast tortilla. When the tortilla starts to puff up, flip and toast other side for just 1 minute.
With the back of a spoon, spread a layer of tomato sauce over the tortilla, sprinkle with cheeses, then top up with bell peppers, tomatoes and onions; more cheese, place salami and top up with more cheese.
Sprinkle with oregano. Cover the griddle and cook 2 minutes, close fire and leave it covered, for few more minutes, the residual heat will continue melting the cheese.
Remove to a serving board, cut with sharp knife, and serve.