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Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas. The possibilities are endless, from a simple Margherita to a white-clam pie inspired by the renowned Frank Pepe's Pizzeria Napolitana in New Haven, Connecticut. "The oven at Pepe's is heated with coal to over 2,000 degrees F," Pépin says. "While you can't duplicate that in your home oven, my tortilla version is quite good."
- Four 10-inch flour tortillas
- Extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano
- 4 medium tomatoes (2 pounds)
- Salt and freshly ground pepper
- 1 pound fresh mouncezarella, preferably buffalo, shredded (4 cups)
- 1 cup finely shredded basil leaves
Set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat.
Brush both sides of 1 tortilla with olive oil. Place the tortilla on a lightly floured pizza peel and sprinkle with 1 tablespoon of the Parmigiano-Reggiano. Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil.
Slide the tortilla onto the hot pizza stone and bake for about 8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.
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Recipe reprinted by permission of Publisher. All rights reserved.
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