The Leslie Ann Epic Tortilla Pizza Recipe

We've all heard that necessity is the mother of invention right?  Well, that certainly came into play for me the other day when lunch time came around and a pizza craving hit me at home.  Trust me when I say that my fridge does not come equipped with pizza crust...or so I thought.  Then I spied a bag of burrito shells and a giant light bulb went on.  A burrito shell, as you probably know, is round and could resemble a pizza crust!  That's where it all began.

In a flurry, I got out the spaghetti sauce; a beautiful ripe garden tomato from my mother's garden; some fresh, baby spinach leaves; and lastly, a package of shredded Italian blend cheese.

This recipe is so easy that a monkey could do it!  All you do is get out a pan and put a bit of olive oil in it.  Over medium, low heat, spread the oil around and then put your tortilla in the pan.  Then top the tortilla with the sauce, cheese and other toppings.  I put a cover on the pan so that it holds the heat in to quickly heat up the sauce and toppings.  Otherwise, you run the risk of burning the thin tortilla before the toppings are warmed up.

When the cheese is melted and bubbling (after just a few minutes), it's done.  Enjoy!  I'm sure I'm not the first person to think of using a tortilla in place of pizza dough to make this pseudo pizza, but when you want something bad enough, you figure out a way to make it happen.  The good news is, not only is this "pizza" super tasty, it's probably a lot less calories than a traditional piece of pizza.