SUPERMOON AUGUST 10
My husband and I headed to Zippers (our local beach bar) on Sunday night to watch the SuperMoon rise. I spoke to a few people who were there and no one seemed to know anything about the SuperMoon – they were just eating, drinking and listening to music. There were lots of families with children and it was a very jovial and friendly crowd. Big Tony made an appearance and right on time, the Moon came rising out of the water. To be honest, it was not as large as I thought it would be and not as large as the moonrise last month. Three years ago, we were on the beach on July 4th, when unexpectedly a large red moon rose out of the ocean that was the among the most beautiful I have experienced. The year before that, I was with my friend Marcia in her home on the beach when a huge Harvest Moon rose – again spectacular. This Supermoon was very beautiful but from our vantage point in San Jose’ del Cabo, it did not live up to my expectations. Maybe September 9th will be better when another huge moon will be rising.
A few years ago, I decided that I was going to try making my own pizza dough. I remember I was sitting outside on my patio lounging with 4 or 5 cookbooks spread out when I reached for Julia Child’s “The Way to Cook”. I was reading her recipe for pizza dough when I saw something that piqued my interest . She had a footnote “Variations – Tortilla Pizzas. Use large flour tortillas, the thinnest you can find. Top and bake as usual but only long enough to cook the topping and crisp the tortilla base.” This was too good to be true – I am living in Mexico with the best flour tortillas in the world – so why not give it a try. This has become a staple for us and I think my husband has perfected the Art of Tortilla Pizza.
Flour Tortillas – Julia’s recipe called for large tortillas but we use medium size – large enough for one person
- 1 can diced tomatoes
- 1 can roasted red peppers
- 1 can or box of thick tomato sauce
- ½ onion diced
- 1 clove garlic minced
- ½ teaspoon dried oregano
- 1 teaspoon sugar (to balance out the acidity of the tomato sauce)
- Salt and pepper to taste
- Using a food processor or blender, blend the diced tomatoes, red peppers and tomato sauce
- Sauté’ the onion until soft in a medium pan
- Add the dried oregano and stir well
- Add the tomato and pepper mixture and stir well
- Add the sugar, minced garlic, salt and pepper
- Put a lid on and simmer on low for at least 30 minutes.
The toppings are optional – whatever you like or have on hand. Julia’s recipe called for large flour tortillas but we use medium size tortillas which is perfect for one person. The key to the Tortilla Pizza’s success is KEEP THE TOPPINGS LIGHT– or it will get soggy and the tortilla will not crisp up. LESS IS MORE FOR TORTILLA PIZZA.
The following are some of our favorite toppings:
- Italian Sausage- casing removed and cut up into little pieces – cooked thoroughly in a sauté’ pan
- Chorizo Sausage – casing removed and cut up into little pieces – cooked thoroughly in a sauté’ pan. Some Chorizo is already cooked so check with your butcher or packaging.
- Thinly sliced Prosciutto
- Cheese – Gouda, Jack, Cheddar, Parmesan, Mozzarella , Goat, etc.
- Pickled Jalapenos
- Artichoke hearts (canned or frozen)
- Thinly sliced tomatoes
- Fresh Arugula or Basis (after pizza comes out of the oven)
Preheat oven to 500 degrees
We use the old fashioned thin aluminum pizza pans and we do not pre-heat them. Place the pizza in the hot oven and cook for about 10 minutes (depending on your oven). It should be crisp on the bottom and all of the cheese should be melted. Voila! Tortilla Pizza.
Note: This is fun to do with a crowd and children love it. Just set out all the toppings, give everyone a tortilla and let them have at it.