As I grow older I have less tolerance for processed food. I have become intolerant of soy, lecithin, and oats. I was tested for allergies, but the test came back negative. I am not sure what that means because when I eat processed food my feet and scalp break out like something is trying to escape. So I am not sure if it is the food or the way it is grown, or the way it is processed. I ask the doctor and she said it’s like the old joke, “Doctor, it hurts when I bang my head.” So the doctor said, “Stop banging your head.” I apologize for the bad joke. But darned if she was not right, my problems went away.
Ok, so now I only know that I have been forced into a new way of eating. Most all my food is prepared from scratch. I hardly ever buy anything in a bag, box, or can with a few exceptions. I do buy canned tomatoes, Trader Joe’s water crackers, and I keep a couple cans of beans of various types for emergencies. That pretty much does it. I do from time to time sample some things just hoping, but for the most part they do not work out. So I try to embrace the situation, and in the process I have learned a new way of life. There has been some benefits and perks to this problem. I started to cook and bake and I eat very well. It just takes planning.
I saw Jacques Pepin on his tv show make an apricot tart with a tortilla, so I got this idea why not thin-crust pizza. Oh, and I forgot to mention that I do buy packaged tortillas, but only special tortillas. I found them at Henry’s by a company named La Fe. The ingredients are whole-wheat flour, water, canola oil, salt, baking powder, no aluminum, whey and yeast. I seem to tolerate them well enough. I still have homemade tortilla’s on my bucket list, but for now these are pretty good stuff.
Even if you can’t cook, you can make this. It is as easy as making toast. I have never served this to anyone that did not like it.
This is not a recipe but rather a guide – per each tortilla. You can put anything you want just remember it’s thin and will not support anything too heavy or too wet of an ingredient.
Tortilla – (Le Fe – because I can pronounce all the ingredients.)
2 teaspoons grated Parmesan cheese
¼ teaspoon red pepper flakes or to taste
½ teaspoon of dried oregano
½ teaspoon thyme
1 teaspoon of sun-dried tomatoes or a couple thinly sliced cherry tomatoes only if in season
Top with a slice of mozzarella – cubed
Chiffonade a few leaves fresh basil – it just is not the same with dried
Preheat oven to 400 degrees. I place it on parchment because I love parchment, and a dark half-sheet pan. (You can use any cookie sheet you have, but the dark pan crisp better than light pans). I bake it for 9 minutes. Time may vary. When you remove the pizza from the oven sprinkle the chiffonade of basil on top. The residual heat will be enough to bring out the flavor. It is too delicate to withstand the baking and will just turn black. Inhale – enjoy.
Thank you Jacques.
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