May 29, 2014

5 Minute Pizza

In February I went on a climbing trip to New Hampshire. It was cold as hell but a fantastically fun vacation filled with new experiences. While there, we ate our weight in pizza. Not just any pizza though, it was pizza from a place called The Flatbread Company. The cheese and herb pizza there was so beyond perfect that Schnufulumpkins still dreams of it. We have tried to replicate it a few times but the crust is never quite right. I tried again last night with a quick recipe from Reddit. The crust was still not 100% but it is closer than we have ever been.

Everyone loves pizza. This was a quick healthier solution to ordering pizza.

Burrito Tortillas
Basil Pesto sauce
Mozzarella cheese
Italian cheese blend
Olive Oil

I fuck things up so you don't have to. I had cut up a couple garlic cloves to add to this, because garlic makes everything better. Don't do what I did. It was too much garlic with the already garlicky pesto sauce.

Preheat your oven as high as it goes. My oven goes up to 550 degrees Fahrenheit. Put a pizza stone in the oven while it is preheating.

Start with a flour tortilla, burrito size works best.

Spread 2 Tbsp of Pesto on the tortilla

I used a cheap pesto from Aldi that is delicious. I have a new love affair with Aldi... a story for another day.

Use 1/8 cup of Italian blend cheese and 1/8 cup of mozzarella cheese on the top, spreading to the edges.

My favorite part is next! Take a heaping handful of arugula and spread on the top of the pizza. Don't be shy, heap that shit on there! SSSSooo goood. It will bake down quite a bit.

Drizzle some olive oil on top of the uncooked pizza and arugula

Place in the oven for 5 minutes. No more than 5 minutes and open some windows as well. My oven at 550 degrees burned everything that had ever spilled in there, and turned my pizza stone black. The result was delicious though. The tortilla got crispy, the cheese melted, and the arugula shrunk down quite a bit.

I also tried this with a sauce pizza, it was also good but I liked it better when it got cold.

This seriously took me a total of 6.5 minutes from scratch to mouth. It was very good, very quick, and cut out quite a few calories because of the tortilla shell instead of using a full doughy crust.