I made this simple tomato sauce with mushrooms today and a WordPress friend made a remark regarding pizza this weekend. Even though I had no such plans, myself, it got my imagination and cravings going. Next thing I knew I was putting together a pizza midweek, not even waiting until the weekend.
Friday night used to be pizza night for many many years. Then all of a sudden, without conscious decision, we seldom have pizza anymore. Not that eating pizza goes against my principles. My dietary principles allow for deviation and even decadence every now and then.
It was too late to put together a whole wheat pizza crust from scratch so I decided to use whole wheat tortillas. I spread goat cheese on a tortilla, scattered Asiago cheese on top and set another tortilla on top of that.
I spread the tomato sauce on the second tortilla and thought, what the hey, I’ve already got goat cheese, might as well use some Manchego sheep’s milk cheese as well.
I didn’t have many veggie options for toppings. I added mild jalapeños, Calamata olives, oil cured olives and sun dried tomatoes.
I have noticed that this particular tortilla product has a limp quality to it almost any way it is prepared, but it is a healthier choice and tastes great. The tortilla crust turned out not very crisp even though it was baked in a dry skillet. It was easiest to handle when folded.