I "invented" tortilla pizza in the last year when casting about for a quick way to make homemade pizza for Zane and I, along with a gluten free pizza for Faith. I think it was a short while after discovering gluten free tortillas at the store. Obviously it's not a doughy, rising crust pizza, but it does a pretty good job passing as a crispy crust version. Of course since then I've found, like most good inventions, that I wasn't the first one to come up with this technique. Ah, well, there goes my shot at a tortilla pizza cooking show on TV.

Last night's pizzas featured a homemade sauce (tomato sauce, black pepper, lots of oregano, bit of basil, olive oil, minced onions and garlic powder) topped with mozzarella, Vermont Smoke & Cure Pepperoni, mushrooms, capers (Zane would eat caper-only pizza if he could), onions, and black olives for me & Z. Andy gave me an oven bread stone years ago and Faith gave me a pizza paddle, both of which I'm just rediscovering and putting to good use. Fire up the oven to 450°, slide the pizza onto the stone, and give it about ten minutes (actually I have no idea how long: just peek in on it).