Tortilla Pizzas

I have enjoyed pizza in China, Mexico, Turkey, Russia, France, Spain, and, of course, Italy—I believe it is the most popular dish in the world. It transcends nationalities, cultures, cuisines, and traditions.

Instead of pizza dough, Shorey and I use tortillas.

Makes two 8-inch pizzas; serves 2

• 3 tablespoons extra-virgin olive oil
• 2 large (8- to 9-inch) flour tortillas
• 2 cups loosely packed (about 2 ounces) baby spinach
• 2 ripe tomatoes (about 5 ounces each), cut into 6 slices each
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1½ cups grated Gruyère, Emmenthaler, or Jarlsberg cheese
• 2 tablespoons grated Parmesan cheese

Heat the oven to 400 degrees.

Line a baking sheet with aluminum foil. Pour 1 tablespoon of the olive oil on top and spread it over the foil. Press the 2 tortillas into the oil, then turn them over so they are coated with oil on both sides. Press and pack 1 cup of the spinach onto each tortilla. Arrange 6 slices of tomato on top of the spinach on each one; the tomato slices will hold the spinach in place. Sprinkle the tomatoes with the salt and pepper, then add the Gruyère and Parmesan cheeses. Sprinkle on the remaining 2 tablespoons olive oil.

Place in the oven and bake for 15 minutes, or until nicely browned.

“The hardest thing to deal with in the kitchen, for me, is usually the stove.”

—Shorey