Mexican Tortilla Pizza
Pizza crusts made from toasted tortillas are quick to prepare and deliciously crispy in texture. They are an ideal base for a wide variety of toppings, including these with a South-of-the-border flair. This recipe for one pizza is a perfect dinner for one for can easily be multiplied to serve your family.
One 6- or 7-inch flour tortilla (see Tip)
Olive oil as needed
1 tablespoon commercially prepared taco sauce
2 teaspoons coarsely chopped marinated sun-dried tomatoes
½ plum tomato, cut into 4 slices
1/8 teaspoon dried oregano or ½ teaspoon minced fresh oregano)
1 tablespoon goat cheese (chevre)
1 teaspoon freshly grated Parmesan cheese
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Adjust the oven rack to 4 to 5 inches from broiling element. Preheat the broiler.
Lightly brush both sides of the tortilla with olive oil. Prick the surface of the tortilla several places with a fork. Place directly on the oven rack; broil until lightly browned, about 1 to 2 minutes on each side. Watch closely!
Place the tortilla on a baking sheet. Spread the surface with the taco sauce; arrange the sun-dried tomatoes and plum tomato slices over it. Sprinkle with the oregano, dot with the goat cheese, and sprinkle with the Parmesan.
Broil the pizza just until the cheese melts, about 2 minutes. Watch closely! Serve immediately.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
