We are calling it “The Desert Trip.” Our annual September vacation with good friends, Steve and Joan, consisted of a visit to several state and national parks in the southwest. We took pictures of God’s creation nearly every step of the way. And there were a lot of steps. Just ask Steve. He was wearing a counter so he could keep track.
We traditionally celebrate my birthday on 9/11 at the nicest restaurant we can find wherever we are. This year it was the Whiptail Grill at Zion National Park. We tried several entrees that were delicious. But it was their Mexican pizza, in particular, that inspired me to come home and whip up my own version.
These little pizzas are as easy to make as a quesadilla. No wait, even easier because you don’t have to flip them. I’ve listed the ingredients without amounts except for the cheese and even that is negotiable. Use however much you want but be warned that if piled too high with cheese and veggies, the pizza won’t cook in the middle. If you’re not a shrimp lover, substitute cooked chicken or thinly sliced steak
A delicious pizza on a base of two flour tortillas with cheese in between and more ingredients on top like shrimp and corn.
- 2 8-inch flour tortillas (See notes)
- 3/4 cup shredded Sharp Cheddar
- 1/3 cup shredded Monterrey Jack
- Peeled, cooked shrimp (I use about 3 large shrimp per pizza)
- Fresh corn cut from cob
- Fresh Roma tomato, chopped
- Red onions, chopped (not for me)
- Green chilies, chopped and canned
- Fresh, chopped cilantro
- Feta cheese
- Preheat oven to 425 degrees.
- Lay 1 cooked tortilla in iron skillet, pizza pan or cookie sheet and distribute Cheddar cheese on top. Cover with second tortilla.
- Spread salsa over top of tortilla stack as you would pizza sauce. Be sparing.
- Sprinkle most of Jack cheese over sauce and layer remaining ingredients on top in order given and amount to your taste. End with remaining shreds of Jack cheese on top.
- Bake in 425 degree oven until browned which is about 10 minutes but will vary depending on the amount of ingredients and how brown you like your cheese and crust.
My very favorite tortillas in the whole world are the uncooked flour tortillas sold in quantity at Costco. They are quick to cook in a dry skillet and make the best crust. Of course, any flour tortillas from the grocery store will work.
Keywords: pizza recipe, shrimp, flour tortillas, snack, supper, dinner