Tortilla pizza

HI!! I CAME ACROSS SOMETHING VERY INTERESTING AT BOROUGH MARKET LONDON YESTERDAY.WE ALL STRUGGLE TO MAKE PIZZA S AND ITS REALLY NOT SOMETHING THAT CAN BE PRODUCED LAST MINUTE WITHOUT HAVING THE DOUGH KNEADED,LEFT TO RISE AND THEN ROLLED OUT.....WELL!!! HERE WAS THE SUPER IDEA I EXPERIENCED AT BOROUGH.THERE WAS A STALL SELLING THIN TORTILLAS AND INSTEAD OF PRODUCING REGULAR MEXICAN FOOD AS THEY SHOULD,THEY WERE CHURNING OUT THE MOST CRISPY THIN CRUST PIZZAS INSTEAD.ALL DONE IN 6-8 MINUTES AND READY TO EAT. THIS IS A SUPER IDEA FOR ALL THE MOMS WHO HAVE TO DEAL WITH LAST MINUTE PIZZA CRAVINGS OR KIDS COMING OVER. ITS A GREAT EXAMPLE OF BORROWING FROM ONE CUISINE TO EXPAND ANOTHER...TORTILLA IS NOW EASILY AVAILABLE AT SUPER MARKETS AND A LOT OF THEM JUST BAKE THEIR OWN AND SELL IT IN PACKETS. THESE PACKETS CAN BE FROZEN IF YOU LIKE AND TAKEN OUT AND USED AS AND WHEN NEEDED...THE TRICK IS TO KEEP THE TOPPINGS THIN AND LIGHT OR ELSE THE CRUST WILL LAND UP BEING SOGGY. DO CHECK OUT THE PICTURES!!!!
ULTRA THIN CRUST PIZZA
INGREDIENTS
1) 2 FLOUR TORTILLAS
2) PIZZA SAUCE (RECIPE INCLUDED)
3) MOZARELLA CHEESE GRATED
4) SLICED MUSHROOMS
5)CHOPPED PRAWNS
EQUIPMENT NEEDED
1)IT REALLY HELPS TO HAVE A PIZZA STONE AND PEEL.IF NOT ,JUST USE A RIMMED BKG SHEET WITH SOME PARCHMENT PAPER
METHOD
1)IF USING A STONE,PLACE STONE ON TOP OF MIDDLE RACK OF THE OVEN.PREHEAT OVEN TO 200 DEG CENTIGRADE.ALLOW THE OVEN TO STAY AT THAT TEMP SO THAT THE STONE IS THOROUGHLY HEATED UP.
2)IF NOT USING THE STONE,PLACE RACKS IN THE UPPER AND LOWER THIRDS OF THE OVEN.PREHEAT 200 DEG.
3)SPRINKLE CORN MEAL/FLOUR ON PIZZA PEEL AND PLACE THE TORTILLA ON PEEL.BRUSH IT WELL WITH OLIVE OIL.IF NOT USING STONE,JUST TAKE YOUR BAKING SHEET AND LINE WITH PARCHMENT PAPER AND LIGHTLY RUB OLIVE OIL
4)LIGHTLY RUB THE TOMATO SAUCE ON TORTILLA AND SPRINKLE WITH CHEESE AND MUSHROOMS AS WELL AS CHOPPED PRAWNS.
5) NOW USING THE PEEL TRANSFER THE TORTILLA TO THE STONE/BKG SHEET AND LET IT COOK TILL CHEESE IS WELL MELTED AND TORTILLA IS CRISPY AND BROWN.
6)CUT WITH PIZZA CUTTER OR KNIFE SERVE
TIP...INCASE YOU HAVE A PROBLEM OF THE TORTILLA TAKING TOO LONG TO CRISP UP,YOU COULD COOK IT A LITTLE EARLIER ON STONE OR BKG SHEET AND THEN ADD INGREDIENTS AND PLACE BACK IN THE OVEN
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

PIZZA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)

INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES(500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved