We are calling it “The Desert Trip.” Our annual September vacation with good friends, Steve and Joan, consisted of a visit to several state and national parks in the southwest. We took pictures of God’s creation nearly every step of the way. And there were a lot of steps. Ask Steve. He was wearing a counter so he could keep track.
For those of you who enjoy looking at other people’s travel pictures, I picked out a few of my favorites. If you’re not one of them, go straight to the pizza.
We traditionally celebrate my birthday on 9/11 at the nicest restaurant we can find wherever we are. This year it was the Whiptail Grill at Zion National Park. We tried several entrees–all of them delicious and presented so creatively. But it was their Mexican pizza that inspired me to come home and whip up my own version. Please forgive the rather uninspired photo. My husband was waiting to eat, so I shot it hurriedly and it turned out to be the best of the lot.
These little pizzas are as easy to make as a quesadilla. No wait, even easier because you don’t have to flip them. I’ve listed the ingredients without amounts except for the cheese and even that is negotiable. Use however much you want but be warned that if piled too high with cheese and veggies, the pizza won’t cook in the middle. If you’re not a shrimp lover, substitute cooked chicken or thinly sliced steak.
- 2 8-inch flour tortillas (See notes)
- ¾ cup shredded Sharp Cheddar
- ⅓ cup shredded Monterrey Jack
- Peeled, cooked shrimp (I use about 3 large shrimp per pizza)
- Fresh corn cut from cob
- Fresh Roma tomato, chopped
- Red onions, chopped (not for me)
- Green chilies, chopped and canned
- Fresh, chopped cilantro
- Feta cheese
- Preheat oven to 425 degrees.
- Lay 1 cooked tortilla in iron skillet, pizza pan or cookie sheet and distribute Cheddar cheese on top. Cover with second tortilla.
- Spread salsa over top of tortilla stack as you would pizza sauce. Be sparing.
- Sprinkle most of Jack cheese over sauce and layer remaining ingredients on top in order given and amount to your taste. End with remaining shreds of Jack cheese on top.
- Bake in 425 degree oven until browned which is about 10 minutes but will vary depending on the amount of ingredients and how brown you like your cheese and crust.