Roasted Red Pepper and Mushroom Tortilla Pizzas

Ingredients:

soft taco size flour tortillas (approximately 2 per person)
aged white Cheddar (7 oz. will do about 8 pizzas)
red bell peppers (2 for 8 well-topped pizzas)
crimini mushrooms (2 small packs for 8 well-topped pizzas; or 1 pack of pre-sliced)
fresh thyme
pizza sauce (super simple recipe below)

Super Simple Pizza Sauce:

In a medium saucepan, combine 1 can tomato sauce with a drizzle of olive oil, and 2-3 shakes each of the following spices: minced onion, garlic powder, oregano, and basil. Add 1 tsp. cumin and fresh ground pepper to taste. Mix well and simmer on low until you’re ready to use it. Taste and adjust as necessary.

Guidelines:

Preheat oven to 400 degrees.

Chop the red pepper and quarter the mushrooms. In a baking dish, combine the red peppers and mushrooms with several tablespoons of olive oil and fresh thyme. Toss. Place in oven and roast until the vegetables are softened and fragrant, about 15 minutes.

While the vegetables are roasting, prepare the pizza sauce and “grill” your tortillas. By “grill,” I mean turn on your burner and place the tortillas, one at a time, directly on top. (I used my electric range, and it worked fine.) Grill for a minute or two on each side, or until the tortilla browns and puffs. Set tortillas aside.

Grate the white Cheddar, and set aside some additional fresh thyme leaves.

Once the vegetables are done roasting, and the sauce is hot, you can begin preparing your pizzas. Top each tortilla with your desired amount of sauce, cheese, and vegetables. Bake for 8-10 minutes on a pizza stone or pizza screen (to ensure a crispy crust), or until the cheese is melted and bubbly. Remove from oven and top with additional fresh thyme leaves.

Serve with a side salad and you’ve got dinner in a snap!