Kid and I made some quick personal pizzas for dinner last night. There was no time for making pizza dough and we had great food in the fridge that I couldn’t wait to eat. For mine I used my leftover crab cakes from dinner at Oceanaire, and Kid made his favorite: pepperoni and green olive pizza.
This is one of our favorite ways to use leftovers. It also works well using fresh ingredients to make great party appetizers that please both parents and kids.
Tortilla Pizza Recipes: Pepperoni Pizza, Crabcake Pizza
Ingredients
- 1 flour tortilla - 6"-8" fajita size
- 2 tsp olive oil
- 1-2 Tbsp pizza sauce
- 7 pepperoni slices - cut into strips
- 2 large martini olives - sliced thinly
- 3 Tbsp finely shredded mozzarella cheese
- 1 flour tortilla, 6"- 8" fajita size
- 2 tsp olive oil
- 2 tsp mild & creamy dijon mustard
or brown mustard
- 1 large crabcake - cooked (leftovers are ideal)
- 1 Tbsp mozzarella cheese
For the Pepperoni Pizza:
For the Crabcake Pizza:
Instructions
- Preheat oven to 425 degrees.
- On a perforated pizza pan
, brush both sides of the tortilla with the olive oil.
- Spread tortilla evenly with sauce (pizza sauce) or (mustard).
- Add toppings evenly over the sauce (pepperoni and olives) or (crabcake - mashed).
- Sprinkle the pizza with cheese to taste.
- Bake for 8-10 minutes or just until crust is golden brown and cheese is melted.
- Enjoy!!
Copyright ©2011 Stephany Wiestling. All rights reserved. www.ChefsKid.com
