vegetable or canola oil
pizza or tomato sauce (jarred or homemade)
pizza toppings - traditional or otherwise (we used ricotta, mozzarella and pepperoni)
kitchen scissors or sharp knife
(note: these do not exactly follow the photos above)
1. Using kitchen scissors (or a knife) cut your tortilla in half.
2. Layer your "pizza" toppings. We like to start with ricotta as a base followed by sauce and other toppings to make a less messy end product, but layer however you like.
3. Add a small amount of vegetable or canola oil to your pan (no need to measure, but perhaps a teaspoon or so) and heat on medium until it's hot and sizzling (about a minute).
4. Fold your tortilla in half with the toppings on the bottom and transfer to pan by hand or spatula.
5. Cover with a pan lid (optional, but helps the cheese melt).
6. Cook for 2-3 minutes (tortilla should be golden) and flip.
7. Cook on opposite side for about 1 minute until everything is nicely melted.
8. Remove with spatula and let cool.
9. Cut in half and serve as finger food.
Additional Notes: This is a great way to use up odds and ends from the fridge so get creative with your toppings. Healthier versions might include roasted red peppers, sauteed mushrooms, spinach, etc. Readers at the Kitchn have thought of all kinds of ways to use leftover tortillas - check them out.
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(Images: Carrie McBride)