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

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.

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

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.

"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 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.

"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 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".

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 >, Giusi > wrote:
>
>"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".

No kidding. And pizza has gotten even less "complicated" because Trader
Joe's and a couple of other forward-thinking grocers sell bags of (fresh)
dough. Preheat oven, roll out the dough, top and cook.

But good tortillas and other flatbreads make excellent quick meals. I
personally would like to be able to replicate Whole Foods' (Fabulous
Flats) naan because they are my new favorite bread for quick lunch/dinner.
They're foldy, but substantial enough to be a good base.

Charlotte


--

On Fri, 09 Apr 2010 08:39:23 GMT, Benji Z-Man >
wrote:

>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.

Do you understand where Giusi is coming from? She teaches cooking in
Italy, home of the Slow Food movement.

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

"sf" > ha scritto nel messaggio
...
> On Fri, 09 Apr 2010 08:39:23 GMT, Benji Z-Man > wrote:

>>Besides, isn't that what we're doing? Not all cooking needs to take
>> >>hours and involve intricate recipes.
>
> Do you understand where Giusi is coming from? She teaches cooking in>
> Italy, home of the Slow Food movement.

But I live here and do what I do BECAUSE I think people should eat healthy
but delicious, not that I got to that point because I came here and went to
school. Kids think cooking is fun even if you are making meatloaf, they
don't have to have marshmallows and chocolate or boxed mixes. They like
adults paying attention and helping them learn things and they will almost
always eat a wider variety of things if they've helped cook them at least
once.

On Fri, 9 Apr 2010 08:42:17 +0200, "Giusi" > wrote:

>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.

I'm craving a Taco Bell style Mexican pizza now. Really!

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

"sf" > ha scritto nel messaggio > On Fri, 9 Apr 2010
08:42:17 +0200, "Giusi" > wrote:
>
>>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.
>
> I'm craving a Taco Bell style Mexican pizza now. Really!

Oh well, gotta die sometime.

On Sat, 10 Apr 2010 13:27:42 +0200, "Giusi" >
wrote:

>
>"sf" > ha scritto nel messaggio > On Fri, 9 Apr 2010
>08:42:17 +0200, "Giusi" > wrote:
>>
>>>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.
>>
>> I'm craving a Taco Bell style Mexican pizza now. Really!
>
>Oh well, gotta die sometime.
>

I plan to do it with a smile on my face.

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

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 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 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 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 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

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, 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

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 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

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