I cook like I write poetry. Sometimes an idea just hits me and I have to go run and create it. Of course, when working in collaboration, the ideas can be even more beautiful. We were sitting in my dining room/photo studio looking at cookbook photography before we were scheduled to start our own shoot for Mexican pizza. I saw a photo of something round with arugula on top, and I said, “I just thought of something.” As I began explaining what I was about to do to my photographer, he began making suggestions. That’s how this recipe came to be.
I had purchased some Mi Ranchito organic ancient grain tortillas. They became the base for this unusual delight. This pizza has the looks and taste of a gourmet meal, and yet, it takes only the time to chop a few vegetables, spread some pesto, grate some cheese and let it melt together in the oven.
Ingredients for 1 Pizza/ 1 or 2 servings:
2 organic non-GMO whole wheat and ancient grain tortillas
1 tbsp. and 1 tsp. pesto sauce
1 cup organic baby spinach
3/4 cup grated Fontina cheese
2 cremini mushrooms
3 thin sliced rounds of red onion
2 grape tomatoes, sliced
6 pieces of sundried tomato
1/4 cup fresh basil, sliced or torn
1/8 cup fresh oregano leaves, torn
4 capers (optional)
2 black olives, sliced (optional)
1/4 cup Grano Americano Parmesan cheese
1. Preheat oven to 350 degrees.
2. Spread 1 tbsp. pesto sauce on one of the tortillas. Place 1/4 cup of grated Fontina cheese on top of the pesto. Place 3/4 cup of the baby spinach on top of the cheese. Place the second tortilla on top and press it down so it is fairly flat.
3. Spread the remaining pesto on the top tortilla, creating a very light layer. Spread the cheese on top of the pesto. Spread the spinach on top of the cheese.
4. Spread the remaining vegetables and herbs on top of the cheese layer.
5. Place on top of a baking sheet in the preheated oven for approximately 5 minutes. You may want to cover your baking sheet with baking paper or parchment paper.
6. Remove from the oven. Allow to cool for a minute. Slice into 4 slices with a pizza cutter.
Note: For a gluten-free version, use a rice tortilla. For a more Mexican taste, use a cilantro pesto, Mexican oregano and jalapeno slices.