These are so easy to make and quite yummy for an appetizer among friends or a light lunch with a salad. Use whatever vegetables and seasonings you like. Actually these are just like quesadillas and you can put anything you want on them.
- flour tortillas to fit your stone (I use whole wheat tortillas) I have an 8″, 10″ and 16 x 14-inch (Emile Henry does make a bigger stone than 10″)
See also my post on Kitchen Gadgets – Pizza Stones
- onion, chopped
- red or green pepper, chopped
- 2 tsp. canola oil
- oregano to taste, fresh or dried
- basil to taste, fresh or dried
- dash or two of garlic powder or add a little fresh garlic to the onion/pepper mixture
- I usually have some Italian turkey sausage frozen and already cooked that I will often add to my pizzas
- tomato, peeled and seeded (I also dry them by dabbing with scott towels)
- mozarella, shredded to taste
Saute onion, peppers and fresh garlic (optional) until tender.
Preheat pizza stone for 30 minutes – I have pizza stones by Sur la Table with dome lids (8″)
and Emile Henry (10″).
Assemble pizza with onion mixture, herbs and spices, (sausage – optional), fresh tomatoes and shredded cheese.
Bake until hot and cheese has melted.
Comment: Both stones cooked the same, just about 5 minutes. I did preheat each stone for about 30 minutes before cooking the pizzas. Very good and light – a nice thin, crispy crust with the tortillas and not all of that heavy dough. You can buy bigger stones for larger grills.
A well-worn 16 x 14-inch stone that I mainly use in my oven – too big for my new electric grill. In addition to pizza homemade bread really turns out nice on this stone.