Tortilla Pizzas (Margherita)

Found in Chez Jacques Cookbook

• Four 10-inch flour tortillas
• Extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 4 medium tomatoes (2 pounds)
• Salt and freshly ground pepper
• 1 pound fresh mozzarella, shredded (4 cups)
• 1 cup finely shredded basil leaves

1. Set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. (A cookie sheet will work too)
2. Brush both sides of one tortilla with olive oil. Place the tortilla on a lightly floured pizza peel and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese. Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.
3. Slide the tortilla onto the hot pizza stone and bake for about 8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.

Note to Self: We used 6 small, 8" tortillas which were the perfect size for individual pizzas. Also, we didn't have any fresh Basil so we sprinkled dried basil on before the Mozzarella. Fresh Basil would have really added great flavor to this recipe but it was still really good. We cooked them directly on oven stones. This was such a quick and easy meal to put together and really tasty. Except for the fresh Basil, we usually have all these ingredients on hand, and I didn't have to make pizza dough!