Something And Other: Tortilla Pizzas

The Little One's dinner choice for this week was, as it almost always is, pizza. When she says pizza she really wants Pizza Hut or a boxed kind from the store, but those don't really fulfill my goals of healthier, cheaper, and homemade. Last week I had made some pretty stellar tortillas, as based on a recipe from The Cooking Actress, so I thought why not try to make them into personal pizzas? In addition, I wanted to make my own sauce.

Here's what I came up with. I thought they were pretty tasty, and I even managed to sneak some spinach into The Big One (The Little One, of course, did not eat hers). They were so tasty, in fact, that I started tearing into mine before remembering to get a picture, hence the ragged edge shown in the pictures here.

For these pizzas, you will be making the tortillas and the sauce, and topping with whatever you'd like.
Start with making the sauce, which is super easy and can be made ahead.

Pizza Sauce

Ingredients:
2 tomatoes, diced
8oz tomato paste
2T extra virgin olive oil
2 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp salt
1/2 c baby spinach, finely chopped
2/3 c water

Instructions:
Mix everything together in a bowl or seal-able container. Add more water for a thinner sauce or less for a chunkier sauce, depending on your preference. Let the sauce sit in the refrigerator for an hour to allow the flavors to blend and mellow, then use to top your pizzas. Store leftover sauce in an air-tight container in the fridge.

Makes approx 3 cups of sauce.

Nutrition information per tablespoon
Calories - 10
Fat - 0.6g
Carbs - 1.2g
Protein - 0.3g

Tortillas and Pizzas
Adapted from The Cooking Actress

Ingredients:
2 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp salt
5 tsp butter
1 c water

Instructions:
1. Pulse flours, baking powder, salt, and butter in a food processor fitted with the dough blade, until crumbly. (The dough blade is important. I forgot this time and used the regular blade, and they weren't as puffy and tender this time. The blade is the only part that was different, so stick with the dough blade.)

2. With the food processor on, slowly add the water until the dough forms into a ball. If the dough becomes too tacky, add more flour. (Though I've never had to do that.)

3. Remove the dough and divide it into 12 evenly sized pieces. Roll the pieces into balls and cover them with a clean kitchen towel. Let rest for 10 minutes.

4. Heat a large frying pan or griddle over medium heat. Remove one dough ball from the towel and roll it out on a lightly floured surface. Roll it, then left completely and give a quarter turn, and repeat until you have a flat circle approximately 8" across.

Dough ball ready for rolling.

5. Spray the heated pan with cooking spray and plop the dough disk onto the pan. Quickly top with sauce and whatever toppings you desire (cheese, veggies, etc.). Cook until the edges are lightly puffed and soft but dry, and cheese is melted - approximately 2-3 minutes. Remove to a plate and serve immediately.