Turbo pizza

Ingredients for 1 servings:

• 1 flour tortilla wrap (XL, diameter approx. 24 cm, but smaller is also possible)
• 125 g tomato sauce
• 3 tbsp mushrooms from the can
• 2 slices of cooked ham
• 3 slice(s) salami (pepper salami)
• 1 clove(s) garlic, pressed
• 1 tsp pepper
• 1 tsp salad herbs or oregano, dried
• 1 tbsp olive oil
• 50 g Gouda, grated
• 20 g Emmental cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

with tortilla base

Preheat the oven to 200 degrees Celsius (fan/circulating air). Place the tortilla wrap on a very flat plate or cutting board. Pour 125 ml (1/4 of a regular package) of tomato sauce into the center of the wrap. Lift the plate and swirl it in a circle to distribute the tomato sauce evenly. Place the ham and salami on top of the tomato sauce, garnish with Gouda and mushrooms. Press the garlic clove onto the pizza, distributing any remaining pieces evenly. Season generously with freshly ground pepper. Sprinkle with salad herbs or oregano. Drizzle a few thin strips of olive oil over the pizza, not too much, or the pizza will float. Set the timer for 12 minutes (or 8 minutes and then another 4). Place the pizza on the middle oven rack and remove the baking sheets. I find that everything crisps up a bit better without using parchment paper, as the rack allows air to reach the pizza better. Four minutes before the end of the cooking time, remove the oven rack and sprinkle the pizza with Emmental cheese. Then continue baking for the remainder of the cooking time. This recipe contains a standard pizza composition. You can, of course, change everything as desired (including the amount of cheese, etc.), and even make it vegetarian. But if you eat meat, try it as it is first! This recipe uses completely normal, inexpensive ingredients, but with small nuances that make it very tasty. The highlight: The pizza base is replaced with a tortilla wrap, which saves a lot of time, even compared to ready-made bases, and still produces a better result, at least if you don’t mind thin bases. The background: In Würzburg, there is a very good Italian restaurant near the cathedral. The pizza they serve there is, in my opinion, the best I’ve ever eaten. I’ve known it for 30 years and have repeatedly tried to make something similar at home. Unfortunately, for a long time, without success. I came to the conclusion that it simply wouldn’t be possible without a stone oven, or that some special ingredients must be missing that I didn’t know about. Wrong, as it turns out. Thanks to a few lucky coincidences, I managed to create a really good version.