Individual Pizzas

Thrifty, tasty, and low sodium individual pizzas can be made quickly and easily. The contents are as varied as any pizza restaurant, and just about as tasty. I just use what I have at hand; left over roasted chicken or beef, for instance.

For each pizza, take a standard white flour tortilla. Lay it on aluminum foil or a cookie sheet in a toaster oven, or in the oven. Use enough ingredients to cover the tortilla, but leave the edge clear

Toppings

• Tomato sauce or ketchup (I find this to be optional)
• meat of choice
• cheese, of choice
• veggies of choice
• onion or garlic (or both, fresh is best, dried is fine)
• spices of choice: crushed red pepper, oregano, bay leaf, paprika, etc.

Directions

Soak dried onion or garlic for a minute or two in a little water first.

Bake for about 4 minutes-but watch it like a hawk, the tortillas can burn quickly. Toaster ovens are notorious for being hotter towards the back, so cook in 1-2 minute intervals on the lowest setting and rotate the tortillas. You can only cook one at a time in the smaller toaster ovens.

This takes around 10 minutes to make, if you already have left-over meat to use. Chop some veggies, slice some cheese, chop some meat, layer it on the tostada, pop it in the oven, and a very tasty and filling meal is ready, and a good deal healthier and cheaper than a pizza store. Pre-chop the meat and freeze it and even less time is spent on cutting during pizza making, but defrost it first before you use it.

Source: Created by me from scratch from what I had on hand on a day too hot to cook anything fancy or heat the kitchen up much.

By Cornelia from Oregon