Tortilla Pizza


We all have lazy days. Days when getting out of bed feels like the most difficult task in the world, and you schlep to work and procrastinate your sanity away. It’s painful. I hate those days, because, if I had a choice, I’d design infographics in my sleep.

For a while, I’ve been in a dear-god-please-don’t-make-me-cook phase. Weird, right? A food blogger should never have that problem… but coming up with things to cook, sometimes for the blog, and sometime just for lunch, feels like I’m pulling my own teeth. And it’s not like I’ve been overworked at the day job lately, because things have been relatively calm for the past week.

Freelance, on the other hand, is a different story.




I would classify all of last week as one of the laziest weeks of my life. I didn’t stick to any sort of healthy eating plan, I didn’t get much done at work or in freelance, and I just couldn’t get myself to sit down and write. Hell, making lunches to take to work was probably the most productive thing I did — and that was basically putting salad ingredients in a jar. I spent most of the week envying Keri Russell’s 80s jeans in The Americans (when I really should have been doing squats to get me closer to fitting into said jeans).

During weeks like those, I’m guilt of even my biggest pet peeves, like leaving dirty dishes in the sink.



So naturally, one day, I came home ravished, in the need for something delicious, unhealthy, and fast. No time for pizza dough. No money for take out. But I did have tortillas, pasta sauce, and parmesan cheese.

It took just 15 minutes to make, and 13 of those minutes were spent watching Veep on my living room floor. The downsides are limited: lots of cheese, and a tortilla, which I shouldn’t be eating. The upsides could go one forever, though: lots of cheese, fewer calories than pizza dough, takes three minutes to make, tastes like legit thin crust take-out.



Tortilla Cheese Pizza

1 flour tortilla (whole wheat ones taste great, too — but what’s pictured here is flour)
4-5 heaping spoonfuls tomato basil pasta sauce
Approx. 1 cup grated parmesan cheese
Drizzle of olive oil

First, heat your oven to 500 degrees.

Then, brush the top of a tortilla with olive oil. Generously spoon tomato sauce onto the tortilla, using the back of the spoon to spread it evenly. Then, just cover everything in parmesan cheese.

Bake at 500 degrees for 10 minutes, until the cheese starts to bubble. The crust (tortilla) should be brown and crispy. Transfer to a plate, cut, and inhale.