Stuffed Crust Dorm Pizza

So I’m back at college and back in the baking game! That means things are going to get a lot more simplistic and even more sporadic than my current posting has been. I did break my arm in a cycling accident in August and am just starting to be able to lift things so that’s why the severe absence. It has been driving me absolutely nuts to not be able to cook or take photographs. But now that I’m (almost) all better, it’s back to the kitchen for me.

This awesome recipe is my first failed attempt at the recipe column that I was (am?) going to have in the newspaper but there was confusion of subjects and what should the recipe be and alas, it didn’t happen. It also didn’t help that I was in Rochester for the weekend visiting the boyfriend. But visiting someone on a floor full of 18-year-old boys turned out to be helpful – an infinite number of taste testers.

I had thought “dorm pizza” would be a good starting point for writing college dorm recipes because, besides ramen, pizza is pretty much a staple. At least at Ithaca, the dining halls close super early and I frankly can’t afford to order pizza every time I miss that window of edible opportunity. I have seen pizza recipes using tortillas but I thought those would be too thin alone, hence the “stuffed crust.” Really it’s more of a quesadilla with pizza toppings but it is still delicious. Adding the cheese in between the tortillas gives it an illusion of having a thick crust while amping up the cheese flavor without adding so much on top that it becomes a solid heavy mass after cooling.

2 flour tortillas
1 1/2 cup shredded mozzarella, divided
1/4 cup marinara sauce
optional: toppings to taste

Equipment needed:
cookie sheet
skillet to cook meats/veggies (if using)

Heat oven to 350
Cover bottom tortilla with half of mozzarella. Add second tortilla on top.
Add marinara sauce and remainder of the cheese.
Cook any meats and veggies to taste before topping the pizza because they will not be thoroughly cooked
Bake the pizza for 10 minutes, adding 30 seconds-1 minute for each additional topping.

Lactose free version: top pizza with aged parmesan, the aging process removes the lactose in the milk. Just make sure it is hard parmesan. Also, mushrooms are a good substitute.

Cost of pizza (cheese only): $1.87*

*cost calculated using Wegmans brand products and is per pizza


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