Spicy Sausage and Mushroom Corn Tortilla Pizzas

° Serves 4

I use garlicky Polish kielbasa sausage here, preferring it to pepperoni for these open-face tortilla sandwiches. If you don’t want to make the salsa, substitute a good bottled hot salsa. I use Fontina or mozzarella, but Leicester or raclette cheese would also work well.

• 4 corn tortillas (5 to 6 inches in diameter)
• 6 ounces kielbasa sausage, sliced thin
• 1 cup thinly sliced mushrooms (4 ounces)
• 2 tablespoons Spicy Red Salsa
• 1 cup grated Fontina or mozzarella cheese (about 3 ounces)

Preheat the oven to 400 degrees. Line a large cookie sheet with nonstick aluminum foil. Arrange the tortillas on the prepared cookie sheet and top with the kielbasa, mushrooms, salsa, and cheese, in that order.

Bake the tortillas for 12 to 15 minutes, until the cheese is bubbling. Transfer the tortillas to individual plates, cut each into 4 wedges, and serve.

Using packaged cleaned and sliced mushrooms is a real time-saver here.