Tortilla Bar Pizza

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Tortilla Bar Pizza

Postby bdosborn » Sun Jan 04, 2015 12:36 pm

I found this recipe on Flipboard (which has a great food section BTW). We've been making it a lot as it really is super fast and delicious. It's weird, the crust doesn't taste at all like a tortilla, it tastes like pizza crust. We haven't tried the recipe in a DO but I bet it would work great in one.

Tortilla Pizza in a cast iron skillet

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Re: Tortilla Bar Pizza

Postby Woodbutcher » Sun Jan 04, 2015 3:22 pm

We have done those for "meet and Greet" at a couple gatherings and they are fantastic. My friend and co director suggested it. I was not to confident about using a tortilla, so I brought 2 Pillsbury pizza crusts. We never used them. I don't question Doug when it comes to cooking anymore. :bowdown:
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Re: Tortilla Bar Pizza

Postby Rainier70 » Sun Jan 11, 2015 8:50 pm

What we call Italian quesadillas are good too. Pizza sauce, moz cheese, Parmesan, and any toppings you want go on the tortilla. Then fold it in half and cook on low to med heat in a cast iron skillet.

The kids and grandkids make and cook their own. It is easier for them to flip it if it is folded rather than topped with a second tortilla. Put cheese on the top and the bottom so it glues things together.
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Re: Tortilla Bar Pizza

Postby ae6black » Wed Feb 11, 2015 8:19 pm

What would be the advantage of this over something like a good old fashioned mountain pie? I have to wonder if clean up would be more intensive.

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Re: Tortilla Bar Pizza

Postby bdosborn » Wed Feb 11, 2015 8:25 pm

You should spend the 10 minutes it takes to make one and find out.
:thumbsup:
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Re: Tortilla Bar Pizza

Postby lrrowe » Wed Feb 11, 2015 8:32 pm

I will.
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Re: Tortilla Bar Pizza

Postby bdosborn » Wed Feb 11, 2015 8:55 pm

You wont be dissapointed!

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Re: Tortilla Bar Pizza

Postby Padilen » Wed Feb 11, 2015 10:09 pm

Another reason to get cast iron pans!
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Re: Tortilla Bar Pizza

Postby lrrowe » Tue Feb 17, 2015 10:55 pm

Bruce, we made your pizza tonight. It was very good. Thanks for sharing.
The crust was a little softer then we think it was supposed to be, so next time we will let the pan get hotter and we will raise the pan up to the boiler more.
And we had to use parmesan grated cheese from a bottle. We will buy the real stuff tomorrow...I will try and remember to do a picture.

Now, how would one do this at camp....with a large DO maybe?
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Re: Tortilla Bar Pizza

Postby bc toys » Wed Feb 18, 2015 1:22 pm

Bob I cook pizzas in my DO's all the time I get a pre made kind and put parchment paper in bottom and coals under and on top about 18under bottom and 21 on top my 12'' DO get crispy crust also have a cut out of a propane tank that fits perfect with 2 12'' lids 1 on bottom and the ring (witch is about 4'' -5'' thick) then a lid on top makes for removing pizzas easy
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Re: Tortilla Bar Pizza

Postby lrrowe » Wed Feb 18, 2015 3:51 pm

Interesting. I have on 12Qt pot and lid (I think it is 12 inches). I need another to do this, right? If the lid will fit my frying pan, why would that not work?
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Re: Tortilla Bar Pizza

Postby desertmoose » Wed Feb 18, 2015 4:23 pm

hmmm.... must be a personal taste thing.
Kat and I tried this, and neither of us liked it. For us it's a definite "don't do that again..."

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Re: Tortilla Bar Pizza

Postby lrrowe » Wed Feb 18, 2015 4:27 pm

Personal tastes can be all over the place. We dislike about all the local pizza joints where we live (off the beaten path a little bit) but others like most of them. Go figure.
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Re: Tortilla Bar Pizza

Postby bdosborn » Wed Feb 18, 2015 8:02 pm

lrrowe wrote:The crust was a little softer then we think it was supposed to be, so next time we will let the pan get hotter and we will raise the pan up to the boiler more.


Yeah, that's what I did the first time. I was afraid I'd burn it but it will start smoking *a lot* before it's really burnt. I had one too last night, it's a small world.

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Re: Tortilla Bar Pizza

Postby lrrowe » Wed Feb 18, 2015 8:14 pm

And it was better tonight.
Went light on the sauce and sausage. Not as salty and crisper.
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