Sometimes you need pizza… sometimes you need pizza 5 minutes ago! Sometimes you’re just craving a little something, a light meal, a pick me up. These Tortilla Pizzas can be thrown together in next to no time with whatever ingredients you have lying around. I would say the only things you definitely need are going to be tortillas and cheese, the rest is pretty variable!
I tend to go for a flammekueche rather than a pizza. I like the creme fraiche base rather than the tomato but as I say, this is a very versatile recipe! And quick too, which is it’s real selling point for me! 15 minutes and you can have a freshly cooked pizza!
A pizza stone does help here as you can get the underside crispier but if you don’t have one it’s no biggie, the edges will still get nice and cripsy!
2 tbsp creme fraiche or passatta
Toppings: Whatever you like!
I went for 2 mushrooms, sliced, 2 slices parma ham, shredded, 1/4 onion, sliced
Grated cheese to finish
– Turn on the grill.
– Take a tortilla, spread it with creme fraiche or passatta.
– Add your chosen toppings.
– Scatter with grated cheese.
– Grill for 5-10 minutes until all of your toppings are cooked and the cheese is golden and bubbly!
As with so many things in my life I blame Pinterest for these little morsels of joy! These Pinwheel Pizza Rolls are so simple to whip up and make a fabulous grab and go lunch. They’d also make great picnic or party food!
The only tricky part might be the bread dough but once you have the hang of that there’s nothing to it! It’s a good way to practice your techniques for bread too as there isn’t a proper crumb to mess up while you’re learning.
I love making bread of all kinds, its’s so satisfying! I love how it magically puffs up and fills out.
300g strong bread flour
3g fast action yeast (1 tsp / 1/2 a sachet)
1 tsp salt
2 tbsp olive oil
150ml warm water
5 tbsp tomato puree
3-4 large slices cooked ham
75g grated cheese
– Place the flour in a large mixing bowl and add the yeast on one side and the salt on the other.
– Mix together and make a well in the centre.
– Add the oil and almost all of the water, reserve a little in case
– Mix well until a dough forms. If it won’t quite come together add the remaining water until it does. You may not need it.
– Tip the dough out onto a lightly floured worksurface and knead for about 10 minutes until it is soft and elastic. If you’ve overdone it with the water you can add a little more flour if it is sticking very badly.
– Place the dough in a clean, oiled bowl and cover and place in a warm, draft free place for 1 hour until the dough it risen and doubled in size.
– Knock the dough down by ‘punching’ it in the middle, give it a little knead to pick up all of the dough into a ball and turn out onto a lightly floured worksurface.
– Roll the dough out into a rectangle about 30cm wide.
– Spread the tomato puree evenly over it.
– Sprinkle over the grated cheese and lay the ham on top.
– Roll the dough up into a long spiral starting from the long edge furthest away from you.
– Pinch the long open end closed so the the dough forms a tube.
– Slice into 9 equal pieces and place cut side up on a large baking tray evenly spaced.
– Cover with a tea towel and leave to rise for 30 minutes.
– In the meantime get your oven preheating to gas mark 7 / 220C.
– Bake for 25-30 minutes until risen and golden brown.
– Leave to cool or enjoy warm, whichever grabs your fancy! (I know you’re going to eat at least one warm, fresh from the oven!)
– To heat up later simply microwave for 30 seconds.
I was hit with the urge to make stuffed crust pizza the other day. You know, when you’re happily minding your own business, sitting in the office doing your filing and suddenly, BAM! The craving for stuffed crust pizza is such that you immediately start thinking and plotting and planning how to get it as soon as possible… oh, just me then? Anyway…
I took this craving and ran with it. I whipped up the dough when I got home, used leftover Awesome Sauce as the pizza sauce (delicious but not perfect as it was a little wet as I’d feared) and raided the fridge for various toppings. This was the happy result.
Makes 2 ~8″ pizzas
250g strong bread flour
4g fast action yeast
1 tsp salt
2 tbsp olive oil
150ml warm water
200g mature cheddar (I used Cathedral Mature Cheddar and may I say, yum!)
pizza sauce of your choice (I used Awesome Sauce)
toppings of your choice (I went with ham and mushroom and sausage and pepper)
mozerella and cheddar for topping (I urge you not to skip the mozerella!)
– Place the flour in a large mixing bowl.
– Add the yeast on one side and the salt on the other. Mix each into the flour a little bit then mix the flour to thoroughly distribute each ingredient.
– Make a well in the centre then add the olive oil and almost all the water. Keep back a few tbsp of water and only add if you need it.
– Mix the ingredients together to form a soft dough and knead. Either use a stand mixer or a hand mixer with dough hooks for about 5 minutes or do it by hand and knead for about 20 until the dough is soft and springy.
– Grease a bowl with a little oil and lighlty oil your ball of dough too.
– Leave to rise covered with a towel in a warm place for at least 1 hour, until doubled in size.
– Heat your oven as high as it will go. At least Gast Mark 7/210C. If you have a pizza stone heat that, if not place baking trays in the oven to preheat.
– Knock down the dough and divide into two.
– Leave to sit for 5 minutes or so.
– Roll out the dough on a sheet of baking paper until about 9″ in diameter.
– Slice your cheddar into thin strips, about 1cm wide and tall and about 3-4cm long.
– Place the strips of cheddar about 1cm away from the edge of your pizza.
– Carefully fold the dough over the cheddar and tuck slightly under to totally enclose the cheese. Pinch the dough together to seal.
– If you want a deeper crust pizza you can leave the dough to rise again for about 20 minutes before adding the sauce and toppings, if you’re hungry and impatient then you can add the sauce and toppings now.
– Once you have constructed your pizza to your liking use a splatter guard/chopping board/plate/something to lift your pizza up on its baking paper and slide it onto the preheated surface in the oven.
– Cook for 20 minutes or so until the crust is a golden brown and the cheese is all melty.
– Leave it to cool for at least 5 minutes before slicing and eating. Nobody likes that burnt roof of the mouth you get from eating hot pizza!
I don’t know if such a thing as French Crust Pizza already exists but I have christened this crust thus because I was trying to recreate the types of pizza crust I have in France… alas, I can’t replicate the fantastic pizza ovens they have so my attempt was doomed to fall short from the beginning. I need a pizza oven!!! This dish also goes by the name of 30 minute pizza as it takes about 30 minutes, which is delightfully quick and simple! And for a final confession, I don’t usually make this as pizza, I switch the tomato sauce for creme fraiche and have flammekueche!
So, it’s probably not french, it takes about 30 minutes to make and it’s not a pizza… any other questions?
Oh! You want to know what it tastes like? Well, the edge is delightfully crispy but no matter what I do I just can’t get the middle to crisp up due to not having the aforementioned pizza oven I think. However, it is still delicious and, frankly, easier to eat, so I’m not complaining! As I said I like to stick to flammekueche as I always have creme fraiche but rarely have even passata in the fridge. My prefered topping for anything, pizza or flammekueche is “Reine” aka ham and mushrooms! I also slice some onion and scatter that over.
50g plain flour
1tbsp olive oil
1 tbsp water
pinch of salt
– First of all, before you do anything, even get the mixing bowl out, crank up the oven to the highest temperature. If you have a pizza stone, great, get that in. If not then a baking tray will do.
– Then put all of the ingredients in a bowl and mix them together with a spoon. It should come together into a dough fairly swiftly.
– Gather the dough into a ball with your hand a knead inside the bowl a little bit. Leave to rest for 10 minutes.
– Slice your chosen toppings and get everything ready to go. (1 teeny tiny onion,2 mushrooms, a slice or 2 of ham and creme fraiche for me).
– Roll out the dough onto a sheet of baking paper. Roll it very very thin, 1mm or less.
– Spread the sauce on first (a pinch of salt works wonders too), then the toppings then grate over some cheese!
– Lift the baking paper onto the pizza stone/baking tray. I use a splatter guard as a “peel” to slide it in.
– Bake for 10-15 minutes until the cheese is melted and browning and the edges of the crust are browning too.
– Slice and Serve.
Here, have a cute pic of the puppy!
Filed under Basic, Easy, Mains