Say Cheese

4 Mar

This white pizza recipe was birthed in an effort to clean out my freezer. Yes, 24-packs of tortillas will be lovely after I have child number ten, but until then…And why haven’t they marketed individual shredded cheese packets yet? The Yoplait people need to take the Kraft ones under their wing; maybe then the dairy section will finally be in harmony, making grocery shopping an even more delightful experience. Which reminds me of a Brian Regan stand-up clip (especially the last bit, about the dairy versus juice aisles): Brian Regan, Foods and Labels; enjoy!! I admit, my humor is derivative.


INGREDIENTS (Makes 1 serving):

– 1 tortilla

– 1/4 cup shredded mozzarella cheese (or any other cheese you find fitting that seems to have taken up permanent residence in your freezer!)

– White Onion, chopped

– Red Tomato, sliced

– Garlic Salt

– Oregano (or any other Italian-leaning seasoning should do; for example, dried basil)

Salt and Pepper

– 1 Tbs. light Ranch dressing, for dipping


Top tortilla with cheese, onion, tomato, garlic salt, oregano, and salt and pepper. Bake, at 450 degrees, for 10 min., or until cheese is melted and tortilla is nice and crispy.


I find that vegetables taste better on sauceless pizza; their flavors seem to come out more. Feel free to combat me on this one. Otherwise, bring out those vegetables nearing the end of their shelf-life and throw them onto your own personal pizza! Also:  without the tomato sauce, it’s much easier to enjoy every bite of your pizza ensconced in ranch dressing, yum yum.

Tweak on.

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