Turbo Pizza

Summary

Ingredients

• 1 wheat tortilla (s) wrap (XL, dia approx. 24 cm, but can also be smaller)
• 125 g tomato sauce
• 3 tablespoons canned mushrooms
• 2 slices cooked ham
• 3 slices salami (pepper salami)
• 1 clove garlic, pressed through
• 1 teaspoon pepper
• 1 teaspoon salad herbs or oregano, dried
• 1 tablespoon olive oil
• 50 g Gouda, rated
• 20 g Emmentaler cheese, rated

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Instructions

1. Preheat the oven to 200 degrees circulating air. Place the tortilla wrap on a very flat plate or on a kitchen board. Place 125 ml (1/4 of a normal package) tomato sauce in the middle of the wrap. Lift the plate and swirl it in a circle so that the tomato sauce is evenly distributed.
2. Place the ham and salami on the tomato sauce, garnish with Gouda cheese and mushrooms. Press the clove of garlic onto the pizza and distribute the scraps that have stuck to the press evenly. Season very generously with freshly ground pepper. Sprinkle with salad herbs or oregano. Put a few thin strips of olive oil on the pizza, not too much, otherwise the pizza will float.
3. Set the timer for 12 minutes (or 8 minutes and then another 4). Place the pizza on the middle rack of the oven, remove the baking sheets. I have the impression that everything is a bit crisper if you don`t use baking paper, because the air gets better to the pizza through the grill.
4. Pull out the grid 4 minutes before the end and sprinkle the pizza with the Emmentaler. Then bake the rest of the time.
5. The recipe contains a standard pizza composition. You can of course change everything as you wish (including the amount of cheese, etc.) and prepare it vegetarian. But when you eat meat, try it this way first!
6. This recipe contains normal, inexpensive ingredients, but small subtleties that make it very tasty. The highlight: The pizza base is replaced by a tortilla wrap, which saves a lot of time, even compared to ready-made bases, and still gives a better result, at least if you don`t mind thin bases.
7. The background: In Würzburg there is a very good Italian restaurant near the cathedral. The pizza you get there is for my taste the best I`ve ever eaten. I`ve known them for 30 years and have tried repeatedly to create 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 that I don`t know would have to be missing. Wrong, as it turned out now. By a couple of lucky coincidences I managed to get a really good version.,

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