1 Large Whole Wheat Tortilla (My favorite brand is Tam-x-ico’s, available in the dairy section of most grocery stores)
1 TB Grated Parmesan or Pecorino Romano
1 Thinly Sliced *Tomato
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
1 Cup Grated Mozzarella, Fontina or Manchego Cheese
½ TB Extra Virgin Olive Oil
¼ Cup Julienned or Chopped Fresh Basil
Preheat the oven to 500F. Place the Tortilla on a Baking Sheet or a sheet of Aluminum Foil. (Or use a pizza stone and cook directly on the preheated stone.) Sprinkle the tortilla with the Parmesan, and place the tomato on top of it. Sprinkle with Salt and Pepper to taste. Scatter the mozzarella over this and top with a drizzle of the olive oil. Bake for 7-8 minutes or until the cheese has melted. Remove from the oven and garnish with the fresh basil. Set aside for a few minutes to cool and cut into wedges.
*If your tomato is ripe and juicy, slice it and place it on a paper towel or clean kitchen towel. Roll it up and let sit for about 5 minutes to remove any extra juice, before placing it on the pizza.