I'm going to steal a page from Haagen-Dazs Five. Ready? Here's my Tortilla Pizza Six.
If you've got farmers' market tomatoes (1), and high-fat cheese (2); whole wheat tortillas (3), and good olive oil (4); shards of cracked pepper (5), and tufts of young herbs (6)... you've got lunch.
Now don't go thinking you can throw any load of crap on these pizzas and they'll qualify, cause they won't. Keep your floury pre-shredded cheese to yourself.
The tomatoes should be blood-red and ripe; the cheese lusty and voluptuous; the tortillas made without gums (seriously); the olive oil extra-virgin; the pepper freshly ground; the herbs dewy and pert.
It's ridiculously cooler than five.
Recipe for Fresh Tortilla Pizzas
This is a five-minute, six-ingredient summer lunch. If you don't have in season tomatoes or a creamy, high-fat cheese (try this creme-fraiche enriched Supreme or a buffalo mozzarella), then don't bother.
Makes 2 small pizzas (serves 1 or 2)
2 whole wheat flour tortillas
Extra-virgin olive oil
4 to 8 slices ripe summer tomatoes, depending on size and variety
Freshly cracked black pepper
1 to 2 sprigs fresh oregano or a few small basil leaves
Place the tortillas side by side on a rimmed baking sheet and brush with a thin layer of olive oil. Arrange the tomatoes and chunks of cheese, slightly overlapping, next to each other. Slip under the broiler for about 2 minutes, or until the edges of the tortillas darken and the cheese melts and begins to bubble.
Drizzle with additional olive oil, if desired, and sprinkle with fresh black pepper. Top with oregano leaves or torn basil, and serve at once.