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?
Janet

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

"Janet Bostwick" > wrote in message
m...
| 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?
| Janet

This is the site a friend suggested years ago, and it works
quite well. I've tried pre-baking the tortie but it was a waste
of time, and they tended to shatter.
http://recipes.sparkpeople.com/recip...p?recipe=40107

pavane

"pavane" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> m...
> | 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?
> | Janet
>
> This is the site a friend suggested years ago, and it works
> quite well. I've tried pre-baking the tortie but it was a waste
> of time, and they tended to shatter.
> http://recipes.sparkpeople.com/recip...p?recipe=40107
>
> pavane
>
Thanks. That's just what I needed.
Janet

On 09/04/10 07:40, 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?
> Janet
>
>

Hmm, ignoring the statements of 'don't' - I've found that children (and
child-hearted people) tend to love making "mini" pizzas; especially if
you have pita bread on hand, which tends to be a little more stable than
tortillas in my experience.

It's not "economically viable" - it's just fun.

1) Assemble ingredients
= Essentials
- Tomato paste
- Bases (tortillas/pita bread/halved english muffins, etc)
- Mozzarella (shred or grate it beforehand)
= Suggested
- Olives (pitted black spanish, halved)
- Cherry Tomatoes (halved)
- Capsicum/Bell Peppers (diced well, green has best visual effect)
- Onion (diced well; red or white is best)
- Ham or Bacon (diced well, try to avoid rind)
= Protip
- Have the ingredients divided into 1/3 portions;
- children are rarely content with just making a mess! =D

2) Assemble "assistants" and their tools
= To remember:
- Plastic cutlery can spread the paste just as well
- Make sure the area is easily cleaned
- Arrange the children around the bench
- Leave only two portions of the ingredients are within reach
= Instructions
- Spread paste over the bases
- Sprinkle the optional ingredients everywhere
- Cover in mozzarella
- With supervision (or supervisor 'assisting') place into oven
= Suggested temperature
- 180(C) ~ 350(F)
- Keep watch for the time needed; we don't have a fan-forced oven here
- Ours take 20m to prepare completely.
- Remove, keep covered against flies/etc, cool for 2m
- For larger pizza bases, use a large knife to divide into portions
- For muffin pizza bases, 1 serve = 1 portion
= Serve.

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 09/04/10 07:40, 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?
> Janet

As an interesting point, there is another fun variant:

1) Ingredients
= Bases (French toast)
- 4 thick slices of bread, soaked in egg + milk + cinnamon
- Fry until firm
= Remaining ingredients
- ~200g shredded/crumbled dark cooking chocolate (70% cocoa)
- Marshmallows (miniature or diced well)
- Chicos
- Shattered mars bars

2) Instructions
- Assemble the bases on a baking tray
- Cover with shredded chocolate
- Sprinkle with marshmallows, chicos, mars bar bits
- Cover with more chocolate
= Bake at 180(C)/350(F) for 20min or until chocolate has melted
- Divide each base into 1/4s, serve while hot.
- Optional: Sprinkle with another dash of cinnamon or cocoa powder.

On 09/04/10 08:49, Benji Z-Man wrote:
> On 09/04/10 07:40, 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?
>> Janet
>>
>>
>
> Hmm, ignoring the statements of 'don't' - I've found that children (and
> child-hearted people) tend to love making "mini" pizzas; especially if
> you have pita bread on hand, which tends to be a little more stable than
> tortillas in my experience.
>
> It's not "economically viable" - it's just fun.
>
> 1) Assemble ingredients
> = Essentials
> - Tomato paste
> - Bases (tortillas/pita bread/halved english muffins, etc)
> - Mozzarella (shred or grate it beforehand)
> = Suggested
> - Olives (pitted black spanish, halved)
> - Cherry Tomatoes (halved)
> - Capsicum/Bell Peppers (diced well, green has best visual effect)
> - Onion (diced well; red or white is best)
> - Ham or Bacon (diced well, try to avoid rind)
> = Protip
> - Have the ingredients divided into 1/3 portions;
> - children are rarely content with just making a mess! =D
>
> 2) Assemble "assistants" and their tools
> = To remember:
> - Plastic cutlery can spread the paste just as well
> - Make sure the area is easily cleaned
> - Arrange the children around the bench
> - Leave only two portions of the ingredients are within reach
> = Instructions
> - Spread paste over the bases
> - Sprinkle the optional ingredients everywhere
> - Cover in mozzarella
> - With supervision (or supervisor 'assisting') place into oven
> = Suggested temperature
> - 180(C) ~ 350(F)
> - Keep watch for the time needed; we don't have a fan-forced oven here
> - Ours take 20m to prepare completely.
> - Remove, keep covered against flies/etc, cool for 2m
> - For larger pizza bases, use a large knife to divide into portions
> - For muffin pizza bases, 1 serve = 1 portion
> = Serve.

Forgot!

Ingredients should include 1-2 cloves of well-diced garlic, and a pinch
each of oregano, coriander, basil, and parsley. Under the 'essentials' part.

On Thu, 8 Apr 2010 15:40:43 -0600, "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?
>Janet
>

Ignore notbob's comment. He's wrong. For a lazy meal it works fine
if you use two tortillas. Sprinkle just enough cheese between the
tortillas to hold them together when the cheese melts and you'll be
fine. Top it like you would any pizza and bake on a sheet at 375. It
probably will take about 12 minutes. I've done it many times. It's
not like real pizza but sure works when you're lazy.

Lou

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

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

On Apr 8, 7:00*pm, Benji Z-Man > wrote:
> On 09/04/10 07:40, 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?
> > Janet
>
> As an interesting point, there is another fun variant:
>
> 1) Ingredients
> * = Bases (French toast)
> * - 4 thick slices of bread, soaked in egg + milk + cinnamon
> * - Fry until firm
> * = Remaining ingredients
> * - ~200g shredded/crumbled dark cooking chocolate (70% cocoa)
> * - Marshmallows (miniature or diced well)
> * - Chicos
> * - Shattered mars bars
>
> 2) Instructions
> * - Assemble the bases on a baking tray
> * - Cover with shredded chocolate
> * - Sprinkle with marshmallows, chicos, mars bar bits
> * - Cover with more chocolate
> * = Bake at 180(C)/350(F) for 20min or until chocolate has melted
> * - Divide each base into 1/4s, serve while hot.
> * - Optional: Sprinkle with another dash of cinnamon or cocoa powder.

It is all just stuff - veg, meat, sauce, cheese - on some sort of
bread. You need a rx? Eat what you got.

B

On 2010-04-08, Lou Decruss > wrote:

> Ignore notbob's comment. He's wrong.

Let's see he I make comments about my preferences, making no
mention of Janet whatsoever. You totally negate my post and make
a public judgement about me personally .... and I'm the jerk!?

Screw you Lou.

nb

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 09/04/10 09:12, bulka wrote:
> On Apr 8, 7:00 pm, Benji > wrote:
>> On 09/04/10 07:40, 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?
>>> Janet
>>
>> As an interesting point, there is another fun variant:
>>
>> 1) Ingredients
>> = Bases (French toast)
>> - 4 thick slices of bread, soaked in egg + milk + cinnamon
>> - Fry until firm
>> = Remaining ingredients
>> - ~200g shredded/crumbled dark cooking chocolate (70% cocoa)
>> - Marshmallows (miniature or diced well)
>> - Chicos
>> - Shattered mars bars
>>
>> 2) Instructions
>> - Assemble the bases on a baking tray
>> - Cover with shredded chocolate
>> - Sprinkle with marshmallows, chicos, mars bar bits
>> - Cover with more chocolate
>> = Bake at 180(C)/350(F) for 20min or until chocolate has melted
>> - Divide each base into 1/4s, serve while hot.
>> - Optional: Sprinkle with another dash of cinnamon or cocoa powder.
>
> It is all just stuff - veg, meat, sauce, cheese - on some sort of
> bread. You need a rx? Eat what you got.
>
> B

=_= It's called "suggestions". She also didn't know what temperature she
should do the pizzas at. Don't like the recipes? Don't use them.

On 09/04/10 09:19, notbob wrote:
> On 2010-04-08, Lou > wrote:
>
>> Ignore notbob's comment. He's wrong.
>
> Let's see he I make comments about my preferences, making no
> mention of Janet whatsoever. You totally negate my post and make
> a public judgement about me personally .... and I'm the jerk!?
>
> Screw you Lou.
>
> nb

Nah, more a jerk 'cause of how you come across. So far in most of your
posts in this thread. =/ IDK - All Lou did was suggest what I already
had done.

Yanno. Ignore that spiel about "if you have no love of good food".

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

On 2010-04-08, Benji Z-Man > wrote:

> Nah, more a jerk 'cause of how you come across. So far in most of your
> posts in this thread. =/ IDK - All Lou did was suggest what I already
> had done.

So, yer an ass-hat too?

nb

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

"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

On 09/04/10 09:30, notbob wrote:
> On 2010-04-08, Benji > wrote:
>
>> Nah, more a jerk 'cause of how you come across. So far in most of your
>> posts in this thread. =/ IDK - All Lou did was suggest what I already
>> had done.
>
> So, yer an ass-hat too?
>
> nb

Yep. But not over this. More over my employment of tracking down people
who are avoiding debts/family payments/court orders/warrants. You tend
to develop a sense of social sadism, and a tendency to say it how you
see it.

But then there are also people who are so incredibly sensitive that they
take offense to absolutely everything. Including having it pointed out
that they're coming off as a jerk by being that sensitive.

On 2010-04-09, Benji Z-Man > wrote:

> Yep. But not over this. More over my employment of tracking down people
> who are avoiding debts/family payments/court orders/warrants. You tend
> to develop a sense of social sadism, and a tendency to say it how you
> see it.
>
> But then there are also people who are so incredibly sensitive that they
> take offense to absolutely everything. Including having it pointed out
> that they're coming off as a jerk by being that sensitive.

So, yer a jerk cuz it's your job, but I'm a jerk cuz I pointed out
someone else is a jerk cuz they're so sensitive they merely appear to
be a jerk. Geez, glad you cleared that up for us.

(this jerk is gonna fit right in, here!)

nb

On 09/04/10 10:25, notbob wrote:
> On 2010-04-09, Benji > wrote:
>
>> Yep. But not over this. More over my employment of tracking down people
>> who are avoiding debts/family payments/court orders/warrants. You tend
>> to develop a sense of social sadism, and a tendency to say it how you
>> see it.
>>
>> But then there are also people who are so incredibly sensitive that they
>> take offense to absolutely everything. Including having it pointed out
>> that they're coming off as a jerk by being that sensitive.
>
> So, yer a jerk cuz it's your job, but I'm a jerk cuz I pointed out
> someone else is a jerk cuz they're so sensitive they merely appear to
> be a jerk. Geez, glad you cleared that up for us.
>
> (this jerk is gonna fit right in, here!)
>
> nb

notbob makes jerkish comment
- Lou makes jerkish comment about notbob being a jerk
- notbob gets ****y that Lou was jerking to his jerk
- Benji makes jerkish clarification
- notbob gets ****y that Benji was jerking to Lou's being jerked
over being a jerk.

Thar you go. And yes. You should fit right in, buddy.

"Benji Z-Man" ha scritto nel messaggio

, Janet Bostwick wrote:
>> Does anyone remember, say late 60's, when there was a method of making
>> pizza>> using flour tortillas?

> Hmm, ignoring the statements of 'don't' - I've found that children (and >
> child-hearted people) tend to love making "mini" pizzas; especially if >
> you have pita bread on hand, which tends to be a little more stable than
> tortillas in my experience.

I have no problem with someone who lacks the energy slapping together an
open faced whatever for a quick meal.
But I teach kids how to make real pizza all the time. It isn't difficult
and properly done is nutritious food. If you only teach them how to slap
together some species of open faced whatever then that will be all they
know.

We've reached a point in which many kids from many countries don't
understand food and can only assemble processed crap and I think now is a
good time to stop encouraging that and start thinking about eating real food
processed by yourself.

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.

On 09/04/10 16:42, Giusi wrote:
> "Benji Z-Man" ha scritto nel messaggio
>
> , Janet Bostwick wrote:
>>> Does anyone remember, say late 60's, when there was a method of making
>>> pizza>> using flour tortillas?
>
>> Hmm, ignoring the statements of 'don't' - I've found that children (and>
>> child-hearted people) tend to love making "mini" pizzas; especially if>
>> you have pita bread on hand, which tends to be a little more stable than
>> tortillas in my experience.
>
> I have no problem with someone who lacks the energy slapping together an
> open faced whatever for a quick meal.
> But I teach kids how to make real pizza all the time. It isn't difficult
> and properly done is nutritious food. If you only teach them how to slap
> together some species of open faced whatever then that will be all they
> know.
>
> We've reached a point in which many kids from many countries don't
> understand food and can only assemble processed crap and I think now is a
> good time to stop encouraging that and start thinking about eating real food
> processed by yourself.

I'm not talking about having them cook properly. I'm talking about them
having some FUN with food. That's just as important - to have them enjoy
themselves, instead of looking at it as a chore.

Besides, isn't that what we're doing? Not all cooking needs to take
hours and involve intricate recipes.

"Benji Z-Man" > ha scritto nel messaggio

> Besides, isn't that what we're doing? Not all cooking needs to take >
> hours and involve intricate recipes.

And pizza doesn't, nor does most daily, genuinely Italian food. The
complicated recipes are mostly those made up in other countries to be
"Italianish".

"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

In article > ,
"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?
> Janet

Taco Bell Mexican Pizza! Love 'em!


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

"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

"pavane" > wrote in message
...
snip
> | 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
>
I generally look at pizza in the way it was intended. On bread baking day,
the frugal cook tore off a piece of dough and covered it with whatever was
in the larder. That's not to say that I don't make an effort, it's just
that pizza is just another version of a peasant flat bread meal. Summer
means I use fresh tomatoes, basil etc.
Janet

"Janet Bostwick" > wrote in message
m...
> 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?
> Janet
>

I make these all the time! Find a good quality large flour burrito, I use
one tiny can of tomato paste mixed with 1-1/2 can of water or less for
thicker, make pizza like normal cook on metal pan lowest rack at 350F until
done, about 20 minutes +/-, cooking on metal pan on lowest rack crisps up
the burrito shell.

--
regards, piedmont (Mike)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55)

In article >,
Melba's Jammin' > wrote:

> In article > ,
> "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?
> > Janet
>
> Taco Bell Mexican Pizza! Love 'em!

I tried one once, and wasn't impressed. When I was a kid, people went
to fast food places to eat really cheaply. Now I look at what people
pay, and it just isn't that cheap. You can eat pretty cheaply at Taco
Bell, but most people don't (and, to be honest, it isn't a lot of food,
which is OK when you are 60).

--
Dan Abel
Petaluma, California USA

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

On Thu, 08 Apr 2010 23:30:47 GMT, notbob wrote:

> On 2010-04-08, Benji Z-Man > wrote:
>
>> Nah, more a jerk 'cause of how you come across. So far in most of your
>> posts in this thread. =/ IDK - All Lou did was suggest what I already
>> had done.
>
> So, yer an ass-hat too?
>
> nb

andy, is that you?

blake

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


Steve

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.

On 10/04/10 03:55, blake murphy wrote:
> andy, is that you?
>
> blake

Who?

On 09/04/10 18:59, Giusi wrote:
> "Benji > ha scritto nel messaggio
>
>> Besides, isn't that what we're doing? Not all cooking needs to take>
>> hours and involve intricate recipes.
>
> And pizza doesn't, nor does most daily, genuinely Italian food. The
> complicated recipes are mostly those made up in other countries to be
> "Italianish".

Hmm. I did not know that - I've got a few italian recipe books around
here, they always tend to take at least a couple'a hours to put
together. Any good links?

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