Tortillas pizza de la muerte
- Preparation 30 min
- Cooking 32 min
- Servings 4 to 6
- Freezing Absolutely
Thank you Pinterest for this tortillas pizza de la muerte ! Nothing simpler and especially ultra easy to modify to fit to your taste ! My girlfriend and I literally fell in love. One important point, I strongly suggest serving with a light green salad in order to cut the salt present in the recipe!
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Ingredients
- 6 big wheat tortillas
- 1 1/2 cup homemade pizza sauce
- 200g pepperoni, finely sliced
- 200g spicy capicollo, finely sliced
- 4 1/2 cup mozzarella cheese grated
- 3 tablespoons red onions, finely chopped
- 10 white mushrooms, sliced
- Dried parsley
Preparation
- Preheat the oven at 400°F.
- In a 10”1/2 cast iron skillet (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 1-2 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!
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Our sommeliers suggest
El Petit Bonhomme 2015
An excellent wine from Nathalie Bonhomme, a native from Québec that now lives in Spain. It will offers notes of pepper, black fruits and violet that will support the salty side of this original pizza!
See the product
Don de Dieu by Unibroue
Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake. Suggested glass : Tulip & balloon.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
El Petit Bonhomme 2015
An excellent wine from Nathalie Bonhomme, a native from Québec that now lives in Spain. It will offers notes of pepper, black fruits and violet that will support the salty side of this original pizza!
See the product
Don de Dieu by Unibroue
Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake. Suggested glass : Tulip & balloon.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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