Tortilla pizza

Name: Tortilla pizza
Prep time: 30 min
Cook time: 32 min
Total time: 1 h 2 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 6 big wheat tortillas, about 10 in (25 cm); 1 1/2 cup (375 ml) homemade pizza sauce; 200 g (7 oz) pepperoni, finely sliced; 200 g (7 oz) spicy capicollo, finely sliced; 4 1/2 cups (1.12 L) mozzarella cheese, grated; 3 tablespoons (45 ml) red onions, finely chopped; 10 white mushrooms (about 200 g), sliced; 1 teaspoon (5 ml) dried parsley, to taste

Preparation 30 min
Cooking 32 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

6 big wheat tortillas, about 10 in (25 cm)
1 1/2 cup (375 ml) homemade pizza sauce
200 g (7 oz) pepperoni, finely sliced
200 g (7 oz) spicy capicollo, finely sliced
4 1/2 cups (1.12 L) mozzarella cheese, grated
3 tablespoons (45 ml) red onions, finely chopped
10 white mushrooms (about 200 g), sliced
1 teaspoon (5 ml) dried parsley, to taste

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Preparation

Preheat the oven to 400°F (200°C).
In a cast iron skillet of about 10 in (25 cm) (or in a baking dish), pour a ladle of sauce in the bottom and spread.
Place a tortilla on the bottom and press gently. Spread another ladle of sauce on the tortilla then add a couple of slices of pepperoni and capicollo on top. Add a small handful of cheese, place another tortilla on top then press gently to compact.
Repeat with the sauce, pepperoni and capicollo then add 1/3 of the onions and 1/3 of the mushrooms. Add another handful of cheese then place a tortilla on top, pressing gently again.
Continue in the same pattern, adding mushrooms and onions every other layer, in order to finish with some mushrooms and onions on top. Cover in cheese then garnish with dried parsley to taste.
Place in the oven and cook for 30 minutes. Crank to broil for 1 to 2 minutes until cheese is golden, if necessary! Remove from the oven and let cool down 5 minutes before eating. Serve with a green salad in order to balance the salty side of this recipe!