I saw this recipe a while ago and it intrigued me so I saved it.
Tried it today for the first time with my 12" CI skillet and a big burrito-sized tortilla. I made a quick pepperoni pizza for SO and me for lunch. We both thought it was very good. You have some control over how the crust ends up from browned and flexible to crispy.
The best part is that it takes very little time from start to plating. So it's perfect for when you crave the taste of pizza but have no time to make a real one.
I did this a few nights ago too. I don't have a 12" skillet and my 10.5" round Lodge griddle was a tad too small for the flour tortilla so I used a 14" Lodge CI pizza pan. The pizzas came out great, my wife loved the crunchy thin crust. I made 2 kinds of pizzas, regular pepperoni pizza and white pizza.
Next time I'm going to experiment using pita bread and see how they come out.
I like the idea. We had a place where we used to live which made Fajizza. The tortilla they used was twice as thick as a normal flour tortilla. DD was working at a place next door to it and they were always bringing her and the other employees samples as they developed the different Fajizzas.
Emeralds are real Gems! C. caninus and C. batesii.