PIZZADILLA

PIZZADILLA image

Yield 1-2

Number Of Ingredients 9

1/2 teaspoon extra-virgin olive oil
2 large flour tortillas that just fit inside your cast iron skillet or if using a pizza stone on BBQ, no worry
3/4 cup store-bought or homemade pizza sauce
4 ounce shredded whole milk low moisture mozzarella cheese
2 ounces fresh mozzarella
1 ounce grated Parmesan cheese, divided
2 basil leaves, roughly torn
3 ounces pepperoni
Additional toppings, as desired

Steps:

1. Heat your Emil Henri Planchar on the BBQ for about five minutes. Then add some olive oil, continue heating and wipe off excess oil. Next turn on your broiler in your oven and set the top shelf so it is about 4-6 inches from the broiler flame. 2. Lay a large flour tortilla on a pizza paddle with small bubbles down. Spread half of sauce evenly over tortilla all the way to the edges. Spread half of low fat mozzarella and half of Parmesan evenly over tortilla all the way to the edges. 3. Place a second flour tortilla over with, again with small bubbles on the bottom. Place on Emil Henri stone on the BBQ and let bake for about 1 1/2 minutes until bottom is browned. Flip over and bake another 1 1/2 minutes. Take the tortillas off the BBQ with a pizza paddle and slide onto a cookie sheet. 4. Now top with remaining sauce, Parmesan, low fat mozzarella and fresh mozzarella. Add pepperoni and torn basel. Place cookie sheet under broiler and broil until pepperoni is cooked (so it is a bit brown around the edges) and cheese is melted and starting to brown in spots, 2 to 4 minutes. DO NOT CLOSE THE OVEN DOOR! 5. Slide pizza out onto a cutting board. Cut and serve immediately.