A SIMPLE AND TASTY STOVETOP CREATION
If you want to try something deliciously different and easy to make, how about a "pizzarito?" A what??? That's what I call this simple stovetop creation. A quesadilla, a mezzaluna, whatever you want to call it, it's really good. This is how I make them.
A quick and tasty snack for lunch or as an appetizer, it can be as nutritious as the ingredients you choose for the filling. Buy a package of 8-inch tortillas. I like Maria and Ricardos Golden White if you can find them. They are a blend of white and whole wheat flour. Gluten-free tortillas are also available.
I have been making pizza forever, but making pizza dough is time consuming and fussy. This is really simple and fast. Using two tortillas, some cheese and other ingredients may already have in your 'fridge' or pantry, you 'll have everything you need. Once you try this, you can come up with all kinds of variations inspired by your favorite foods – Italian, Mexican, Asian, or a little of each. Cross-cultural food boundaries know no limit. Take “Kogi” for example, the Korean BBQ taco truck inside the Los Angeles airport terminal. It’s where Mexico meets Korea. Who would have thought a food truck serving Korean BBQ pork and kimchi, rolled up in a taco, would become a new food trend. It's because they’re so good !
So, go for it! Make your own creation and call it whatever you want. You'll need a large frying pan (cast iron is my personal favorite), some cooking oil, tortillas, cheese and ingredients for a tasty filling. You’re now ready to make a Pizzarito. Here’s how.
SPINACH, SHIITAKE MUSHROOMS, GARLIC, ONION, SWEET RED PEPPER, FRESH MOZZARELLA, BACON, GRATED WISCONSIN CHEDDAR, PECORINO ROMANO
In a medium size mixing bowl combine grated or sliced cheeses and the ingredients for your filling. Make sure to mix all the ingredients completely. Heat 3 tablespoons of cooking (canola) oil in a frying pan. Meanwhile, lay out two 8-inch tortillas and cover one half of each tortilla with the filling mixture. Fold each tortilla to make a half moon (mezzaluna) and press the edges firmly.
Once the oil is hot (shimmering) fry each half until golden brown.
Remove the tortilla with a spatula and place on a a paper towel for a minute. Then place it on a cutting board, sprinkle a little sea salt or pecorino Romano cheese, and cut into wedges...
Presto… un pizzarito!
A FEW OF MY FAVORITES COMBOS
Tomatoes, thinly sliced fresh mozzarella, grated pecorino Romano, Italian sausage (Molinari fennel sausage is great), freshly chopped basil.
Grated sharp cheddar or Monterey Jack, chopped spinach, chopped crispy bacon,
American cheese (yellow kind), ground beef cooked with minced
garlic, finely chopped onion or shallot, arugula, chopped and
well-drained fresh tomatoes, cilantro, Cholula hot sauce, Sweet Baby Rays BBQ sauce for dipping.
Asian style BBQ pulled pork, chopped Napa cabbage, Thai chilies (seeded and minced), Thai basil, finely chopped cucumbers, and a mixture of hoi-sin sauce and Siracha as a dipping sauce.