On 2010-04-08, Janet Bostwick > wrote:
> Does anyone remember, say late 60's, when there was a method of making pizza
> using flour tortillas? I've got the tortillas, sauce and odds and ends and
> not a great deal of motivation for a meal tonight. I've never done this
> myself and can't decide if oven temp should be high or medium. What say
> you?

If it was a viable concept, everyone and their dog would be doing it,
we'd have 10 mega tortilla/pizza chains nationwide, and Gourmet frozen
foods would be selling them fer $.88 ea in your grocer's cold case.

Has this happened? No. Is this a good idea? No. If you have no
love of good food, persue this question. If you love good pizza,
break off while you still can!

nb

On 2010-04-08, l, not -l > wrote:

> Or, make a quesadilla and call it a Mexican pizza. 8-)

Uhmmmm..... no! Don't.

I love pizza. You couldn't get me to eat a quesdilla at gunpoint.

Obviously, there's a difference.

nb

On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:

>On 2010-04-08, l, not -l > wrote:
>
>> Or, make a quesadilla and call it a Mexican pizza. 8-)
>
>Uhmmmm..... no! Don't.
>
>I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
>
>Obviously, there's a difference.
>
>nb

We all know you love good pizza, nb....and that you wouldn't touch a
tortilla pizza....

I don't get the impression that Janet cared if it was really good
pizza. She wanted something that didn't take much effort, using the
ingredients she had there. She had tortillas, and dribs and drabs of
ingredients..
As she said, she didn't have much motivation to do much beyond
that...so even if she loves good pizza, it would take too more effort
than she wanted to put into it.

Christine

Christine Dabney wrote:
> On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:
>
>> On 2010-04-08, l, not -l > wrote:
>>
>>> Or, make a quesadilla and call it a Mexican pizza. 8-)
>> Uhmmmm..... no! Don't.
>>
>> I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
>>
>> Obviously, there's a difference.
>>
>> nb
>
> We all know you love good pizza, nb....and that you wouldn't touch a
> tortilla pizza....
>
> I don't get the impression that Janet cared if it was really good
> pizza. She wanted something that didn't take much effort, using the
> ingredients she had there. She had tortillas, and dribs and drabs of
> ingredients..
> As she said, she didn't have much motivation to do much beyond
> that...so even if she loves good pizza, it would take too more effort
> than she wanted to put into it.


We make tortilla pizzas for lunch quite often... but since I am avoiding
gluten, we use corn tortillas. Add sauce, seasonings, pepperoni and
cheese and anything else you like and stick in the over at 400 until it
is as done as you want it.

I would never pretend it is a gourmet pizza, but for a quick lunch it is
pretty tasty.

George L

On Apr 8, 8:04*pm, George Leppla > wrote:
> Christine Dabney wrote:
> > On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:
>
> >> On 2010-04-08, l, not -l > wrote:
>
> >>> Or, make a quesadilla and call it a Mexican pizza. * 8-)
> >> Uhmmmm..... no! *Don't. *
>
> >> I love pizza. *You couldn't get me to eat a quesdilla at gunpoint. *
>
> >> Obviously, there's a difference.
>
> >> nb
>
> > We all know you love good pizza, nb....and that you wouldn't touch a
> > tortilla pizza....
>
> > I don't get the impression that Janet cared if it was really good
> > pizza. *She wanted something that didn't take much effort, using the
> > ingredients she had there. * She had tortillas, and dribs and drabs of
> > ingredients..
> > As she said, she didn't have much motivation to do much beyond
> > that...so even if she loves good pizza, it would take too more effort
> > than she wanted to put into it. *
>
> We make tortilla pizzas for lunch quite often... but since I am avoiding
> gluten, we use corn tortillas. *Add sauce, seasonings, pepperoni and
> cheese and anything else you like and stick in the over at 400 until it
> is as done as you want it.
>
> I would never pretend it is a gourmet pizza, but for a quick lunch it is
> pretty tasty.
>
> George L

Exactly. Not gourmet but better, cheaper, quicker than Taco Bell or
whatever your drive-thru. If you can get pita, throw some beans on
it, I'm not going to complain about arab pizza.

"bulka" > wrote in message
...
On Apr 8, 8:04 pm, George Leppla > wrote:
> Christine Dabney wrote:
> > On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:
>
> >> On 2010-04-08, l, not -l > wrote:
>
> >>> Or, make a quesadilla and call it a Mexican pizza. 8-)
> >> Uhmmmm..... no! Don't.
>
> >> I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
>
> >> Obviously, there's a difference.
>
> >> nb
>
> > We all know you love good pizza, nb....and that you wouldn't touch a
> > tortilla pizza....
>
> > I don't get the impression that Janet cared if it was really good
> > pizza. She wanted something that didn't take much effort, using the
> > ingredients she had there. She had tortillas, and dribs and drabs of
> > ingredients..
> > As she said, she didn't have much motivation to do much beyond
> > that...so even if she loves good pizza, it would take too more effort
> > than she wanted to put into it.
>
> We make tortilla pizzas for lunch quite often... but since I am avoiding
> gluten, we use corn tortillas. Add sauce, seasonings, pepperoni and
> cheese and anything else you like and stick in the over at 400 until it
> is as done as you want it.
>
> I would never pretend it is a gourmet pizza, but for a quick lunch it is
> pretty tasty.
>
> George L

Exactly. Not gourmet but better, cheaper, quicker than Taco Bell or
whatever your drive-thru. If you can get pita, throw some beans on
it, I'm not going to complain about arab pizza.

It was exactly what I needed and wanted. It hit the spot.

Janet

"Janet Bostwick" > wrote in message
m...
|
| "bulka" > wrote in message
| ...
| On Apr 8, 8:04 pm, George Leppla > wrote:
| > Christine Dabney wrote:
| > > On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:
| >
| > >> On 2010-04-08, l, not -l > wrote:
| >
| > >>> Or, make a quesadilla and call it a Mexican pizza. 8-)
| > >> Uhmmmm..... no! Don't.
| >
| > >> I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
| >
| > >> Obviously, there's a difference.
| >
| > >> nb
| >
| > > We all know you love good pizza, nb....and that you wouldn't touch a
| > > tortilla pizza....
| >
| > > I don't get the impression that Janet cared if it was really good
| > > pizza. She wanted something that didn't take much effort, using the
| > > ingredients she had there. She had tortillas, and dribs and drabs of
| > > ingredients..
| > > As she said, she didn't have much motivation to do much beyond
| > > that...so even if she loves good pizza, it would take too more effort
| > > than she wanted to put into it.
| >
| > We make tortilla pizzas for lunch quite often... but since I am avoiding
| > gluten, we use corn tortillas. Add sauce, seasonings, pepperoni and
| > cheese and anything else you like and stick in the over at 400 until it
| > is as done as you want it.
| >
| > I would never pretend it is a gourmet pizza, but for a quick lunch it is
| > pretty tasty.
| >
| > George L
|
| Exactly. Not gourmet but better, cheaper, quicker than Taco Bell or
| whatever your drive-thru. If you can get pita, throw some beans on
| it, I'm not going to complain about arab pizza.
|
| It was exactly what I needed and wanted. It hit the spot.
|
| Janet

Glad to hear it. Needless to say, tortilla pizza are on my weekend
comfort food menu now, thanks for mentioning them.

And speaking of gourmet pizza, you can brush the tortie with a
thin layer of olive oil, scatter "gourmet" things like crumbled goat
cheese, sun-dried tomatoes, sunflower seeds, diced fresh tomatoes,
arugula or whatever, and cook that the same way. Pretty good
Gourmet pizza.

pavane

On Fri, 9 Apr 2010 07:59:12 -0600, "Janet Bostwick"
> wrote:

>It was exactly what I needed and wanted. It hit the spot.

You made a pita pizza? Did you add some of your preserved lemons to
it?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 08 Apr 2010 19:04:52 -0500, George Leppla wrote:
>
> We make tortilla pizzas for lunch quite often... but since I am avoiding
> gluten, we use corn tortillas. Add sauce, seasonings, pepperoni and
> cheese and anything else you like and stick in the over at 400 until it
> is as done as you want it.
>
> I would never pretend it is a gourmet pizza, but for a quick lunch it is
> pretty tasty.
>
> George L

jeez, george - directly answering the o.p.'s question without handing her a
boatload of shit? it's your kind that's driving the group downhill.

your pal,
blake

George Leppla wrote:
> Christine Dabney wrote:
>
>> We all know you love good pizza, nb....and that you wouldn't touch a
>> tortilla pizza....

It's so rare to find true thin crust pizza that most folks think the
common medium crust pizza is thin crust. True thin crust pizza has a
wafer thin crispy crust. Hard to find and some don't like it, but I
figure any good style of pizza is good in its own right. I like best
the style I grew up with but that doesn't mean I fail to like good
examples of other styles.

It should be possible to make a good crispy true thin crust pizza based
on a flour tortilla. I experimented with it a bit and never did manage
it, though. Then again I never managed a true thin crust pizza starting
from scratch dough either. I still think it's possible.

> We make tortilla pizzas for lunch quite often... but since I am avoiding
> gluten, we use corn tortillas.

Then back in 1999 I figured out I am wheat intolerant. Good bye
indigestion unless I deliberately intend it. Some meals are worth
deliberate indigestion. Corn tort pizza work find, don't give me
indigestion, aren't special.

> Add sauce, seasonings, pepperoni and
> cheese and anything else you like and stick in the over at 400 until it
> is as done as you want it.
>
> I would never pretend it is a gourmet pizza, but for a quick lunch it is
> pretty tasty.

But I can tune up the sauce with extra oregano fresh from the plant,
cheese that I grated myself, my favorite brand of pepperoni and so on.
That makes it good even on a corn tort.

"Christine Dabney" > wrote in message
...
> On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:
>
>>On 2010-04-08, l, not -l > wrote:
>>
>>> Or, make a quesadilla and call it a Mexican pizza. 8-)
>>
>>Uhmmmm..... no! Don't.
>>
>>I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
>>
>>Obviously, there's a difference.
>>
>>nb
>
> We all know you love good pizza, nb....and that you wouldn't touch a
> tortilla pizza....
>
> I don't get the impression that Janet cared if it was really good
> pizza. She wanted something that didn't take much effort, using the
> ingredients she had there. She had tortillas, and dribs and drabs of
> ingredients..
> As she said, she didn't have much motivation to do much beyond
> that...so even if she loves good pizza, it would take too more effort
> than she wanted to put into it.
>
> Christine
Thank you, you got it. I do pizza from scratch when I feel better.
Janet

A tortilla pizza would be a pizza with strips of tortilla
as a topping. Something maybe Wolfgang Puck would do.


Steve

In article >,
(Steve Pope) wrote:

> A tortilla pizza would be a pizza with strips of tortilla
> as a topping. Something maybe Wolfgang Puck would do.

Steve the literalist. We've never made a tortilla pizza, but we've made
french bread and english muffin pizzas. Yup! Strips of bread on pizza!

--
Dan Abel
Petaluma, California USA

On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:

>On 2010-04-08, l, not -l > wrote:
>
>> Or, make a quesadilla and call it a Mexican pizza. 8-)
>
>Uhmmmm..... no! Don't.
>
>I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
>
>Obviously, there's a difference.

Behave yourself and don't be a jerk. She said she wasn't motivated
but still willing to do something other than order out. Good for her!

Lou

notbob wrote:
>
> On 2010-04-08, l, not -l > wrote:
>
> > Or, make a quesadilla and call it a Mexican pizza. 8-)
>
> Uhmmmm..... no! Don't.
>
> I love pizza. You couldn't get me to eat a quesdilla at gunpoint.
>
> Obviously, there's a difference.
>
> nb

Why don't you like quesadillas? It's bread with cheese melted on it.
Spread a little olive oil, decent tomato sauce, pepperoni, chile flakes
and cheese on it, nuke it. It's pretty good, even if it's not pizza

On 2010-04-08, Arri London > wrote:

> Why don't you like quesadillas? It's bread with cheese melted on it.

Sorry. Don't like 'em.

> Spread a little olive oil, decent tomato sauce, pepperoni, chile
> flakes.....

Doh!!!.... no longer a quesadilla, is it?

I will concede this: maybe with a flour gordo tortilla and not a
single Mexican ingredient for a 5 mile radius, only Ital tomato sauce,
real Ital cheese (no Monteray Jack!!) and some decent pizza toppings,
it may fly. I'll give it a shot. Not conceding, mind you, but.....


nb

notbob wrote:
>
> On 2010-04-08, Arri London > wrote:
>
> > Why don't you like quesadillas? It's bread with cheese melted on it.
>
> Sorry. Don't like 'em.
>
> > Spread a little olive oil, decent tomato sauce, pepperoni, chile
> > flakes.....
>
> Doh!!!.... no longer a quesadilla, is it?

If it is a tortilla and has cheese folded into one or layered between
two, it's a quesadilla The rest is bling.

>
> I will concede this: maybe with a flour gordo tortilla and not a
> single Mexican ingredient for a 5 mile radius, only Ital tomato sauce,
> real Ital cheese (no Monteray Jack!!) and some decent pizza toppings,
> it may fly. I'll give it a shot. Not conceding, mind you, but.....
>
> nb

LOL that's all we're asking.

This is my favorite pizza.
Trader Joes Fan : Recipes and Favorite Product Reviews - Philly Cheesesteak Frozen Pizza

On Thu, 08 Apr 2010 22:55:03 GMT, notbob > wrote:

>You couldn't get me to eat a quesdilla at gunpoint.

Heathen!


--
I love cooking with wine.
Sometimes I even put it in the food.