Never think you're an expert, unless you are. For years, we took far too much stock in our tortilla pizzas. When friends came over, we knocked out a bunch--whether they were wanted or not. They were easy, crispy, and infinitely malleable: hamburger and blue cheese, salsa and fried eggs, leftover bean dip and pepper jack. Whatever we had on hand could be instantly converted into crunchy goodness.
Then we received a Splendid Table newsletter that featured the tortilla pizza recipe of Jacques Pepin, that notorious bastard. He dredged the tortillas in olive oil and baked them in a 500 degree oven with parmesan, mozzarella, tomatoes, and basil. Finding similar ingredients, we tried it out and instantly realized that our tortilla pizza method was inferior in every respect. His had a delicious crust and stayed together better when crunched.
Then we received a Splendid Table newsletter that featured the tortilla pizza recipe of Jacques Pepin, that notorious bastard. He dredged the tortillas in olive oil and baked them in a 500 degree oven with parmesan, mozzarella, tomatoes, and basil. Finding similar ingredients, we tried it out and instantly realized that our tortilla pizza method was inferior in every respect. His had a delicious crust and stayed together better when crunched.
We swallowed our pride, along with dozens of his pizzas. Now we use his method anytime we have a few extra tortillas and some good stuff lying around. These featured leftover chicken made with Arabic spices, some salsa, sour cream, cilantro, lettuce, and cheese. Muy bueno.
You can find a full version of Jacques' recipe in Chez Jacques: Traditions and Rituals of a Cook
You can find a full version of Jacques' recipe in Chez Jacques: Traditions and Rituals of a Cook
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