Everyone loves pizza. Everyone loves taco. So why not have both? Of course! This is a great meal if you need an activity for multiple generations over some food and drink. Relationship
longevity is the magic of this recipe. Imagine one person in the party cooking up the mushrooms, after someone else plays sous chef, and someone else mixes up the sauce. Someone else can pour the wine. Put on some great music in the background and you’ve got a weeknight party.
- I spread the sauce on clockwise with 13 rotations, putting in the intention of strong love bonds that conquer all. Now before anyone thinks this is a manipulative cauldron cooking spell, this is not intended as that at all. It’s just to push energy in the right direction. Not to change anyone’s free will. We all know that shared experiences are the best way to strengthen bonds. This recipe does this.
- I use balsamic vinegar in the sauce I create for the pizza part of this recipe. But you can use vinegar in a pinch. But the flavor really deepens with the vinegar.
- I love the sprouted-grain tortillas from Food for Life Ezekiel for this recipe. But you could use any low-carb tortilla in a pinch. But, don’t
use any run-of-the-mill tortilla.
- I use cherry or grape tomatoes when I make these because the size doesn’t overwhelm the Pizza Taco. Seeding those are a bit harder, so I don’t stress on it. But if you use regular-sized tomatoes, you need to seed them.
- If you have a pizza stone, that would be the bomb to cook these up; however, I just use a huge oven tray covered with parchment paper and it works well. Regardless, oil the stone, or put the baking sheet in to heat in the oven while you ready the ingredients. I have in the past forgotten to heat the baking sheet, but the Pizza Tacos cooked fine without. But if you are heavy on toppings, heating the stone or pan is smart.
- Ingredients listed are per pizza taco. So figure out how many you want and do the multiplication.
- If your market has an olive bar, then my suggestion is to use them for the peppers, artichoke, and even olives, of course.
Tomato Paste (2 tblspns per pizza taco)
Garlic Paste (1 tsp per pizza taco)
Basil Paste (1 tsp per pizza taco)
Balsamic vinegar (2 tsp per pizza taco)
Dried Oregano (2 tspns per pizza taco)
Sea Salt (to taste, I go with 1 tspn per pizza taco)
Sprouted Grain Tortilla (1 per pizza taco)
Shredded Part-Skim Mozzarella Cheese (½ cup per pizza taco)
Tomato, thinly sliced and seeded (i use two cherry tomatoes per pizza taco)
Fresh Basil Leaves (1 to 2 torn per pizza taco)
Red Onions thinly Sliced (per taste per pizza taco)
Uncured Pepperoni (about five slices per pizza taco)
Sauteed Mushrooms (about one cut up per pizza taco)
Artichoke hearts, cut up small (about one heart for a couple of pizza tacos)
Fire Roasted Red peppers, sliced up small
Parmesan cheese, shredded
Hot pepper flakes, to taste
Any other toppings you must have (olives, etc.)
Heat oven to 350 degrees. Heat Pizza Stone or Baking Sheet while preparing the rest of the Pizza Taco.
In a small bowl, stir together the tomato paste, garlic paste, basil paste, balsamic vinegar, oregano, and a pinch of salt.
Place the tortilla on a flat working surface and spread the tomato sauce mixture evenly over it (remember the 13 clockwise circles). Sprinkle about ⅔ of the ½ cup of mozzarella cheese on top and arrange the pepperoni slices over the cheese. Scatter the other toppings over evenly over the top, then sprinkle remaining mozzarella cheese and the basil leaves.
Put filled tortilla carefully on baking stone or sheet and bake until cheese is melted and sauce is bubbly — about 15 minutes (check after about 10 minutes). Just before serving, sprinkle with Parmesan cheese and hot pepper flakes.
Serve flat on plates and let your guests fold it into the “taco.” Fun, right? Enjoy!