I am the Pizza MacGyver. Put me in any kitchen, give me some Pepperoni, and I can make a Pizza.
Here are some of my favorite on-the-fly pizzas. They are all made from common things found in almost any kitchen and require no special dough, ingredients or utensils.
(Note that I’m a Pepperoni fanatic. You can add any toppings you like to these.)
Garlic Cheese Bread Pizza
1 Loaf French Bread
Butter (ensure it is at room temperature so it is soft)
Shredded Mozzarella cheese
Optional: Italian Seasoning Mix
Do you like Garlic Cheese bread? I know I do. The only thing that could make it better is making it into pizza.
1. Get a nice french loaf, cut it in half, open up the halves and you now have 4 tasty pizza crusts, ready for your toppings.
2. In a bowl, mix the desired amount of butter with the garlic seasoning (this is why you want soft butter). The ratio I use is about 4 teaspoons of garlic powder to 1 stick of butter.
(Alternately you can sprinkle the garlic powder on first, just enough to give decent coverage to the bread, then spread the butter over the top. This is messy, but sometimes I don’t feel like mixing the powder with the butter. I put the butter on after the garlic because the butter pulls the garlic into the bread as it soaks in, which according to my culinary theories makes the bread taste better.)
3. Spread the butter/garlic mixture onto the bread.
4. Sprinkle on the desired amount of cheese. (Note that I don’t use any pasta sauce in this recipe. You can if you like.)
5. Put on the desired amount of pepperoni. I like a lot of pepperoni, so I usually cover the whole thing. Twice.
6. Sprinkle a little oregano over the top. The ultimate spice.
7. Optional: Sprinkle an Italian seasoning mix also. They usually contain marjoram, thyme, rosemary, savory, sage, oregano and basil. This would be on top of the oregano by itself, not in place of it, even though this mix also contains oregano. You almost can’t get enough oregano. (Not true, you can. I’ve done it.)
8. Optional: Sprinkle a little more cheese on top of the pepperoni. This melts and helps hold the pepperoni in place after it is cooked. Nothing worse than dropping precious pepperoni into the bottom of your oven.
9. Preheat the oven to 400° F.
10. Put the loaves on a cookie sheet in the oven and bake until cooked to your preference. I usually cook them about 10-15 minutes, but cooking times can vary depending on your bread, so keep an eye on it. Ideally take it out before the pepperoni starts to turn black around the edges, unless you like really crispy pepperoni. The easiest way to tell is to watch the cheese. If you still see the individual shredded pieces, then it hasn’t fully cooked. Once it is fully cooked, the cheese will have melted and browned ever so slightly, and you will no longer see individual pieces of cheese.
Shredded Mozzarella Cheese
Any other toppings or seasonings desired
1. Toast the bread very lightly. This is just to make the bread firmer so it is easier to handle.
2. Sprinkle on your cheese, and pepperoni.
3. Oregano and other seasonings/toppings go on next.
4. Preheat oven to 400° F.
5. Put it on a cookie sheet and place it in the oven. Cook at 400° F just long enough for the cheese to melt properly which can take as little as 7-8 minutes.
There are two versions of this dish, the open-faced Pizzadilla and the closed-face. The only difference is the open-face doesn’t have a second tortilla on top. The open-faced Pizzadilla will be flimsy and will probably need to be eaten with utensils.
Shredded Mozzarella Cheese
Any other toppings/seasonings desired
Optional: Pizza sauce or marinara
1. Optional: It can be helpful to pre-fry the tortillas in oil so they are firmer, this will also give it a nice crispy texture and different flavor, but this is not required.
2. Lay out your tortillas.
3. Optional: Spread marinara or pizza sauce if desired. The best way to do this is to put large spoonful down in the middle and spread it out with your spoon by going in an outward spiral from the center.
4. Sprinkle on the desired amount of cheese.
5. Put on your Pepperoni and any other toppings as desired.
6. Oregano and any other seasoning.
7. Optional: Put a second tortilla on top for a closed-face Pizadilla.
8. Fry this in a pan until cheese melted properly.
(Alternately you can bake this at 350° F until cheese melted properly, but I find frying it gives more control over the cooking, so I get it just like I want it.)
Have I missed something? Do you have some ingenious pizza recipes of your own? Feel free to leave them in the comments.