Light Summer Pizza
Recipe Provided by: Market Customer, Sacha Knowles
I tried this one at home with an easy white flour tortilla crust. You could of course make your own dough, but the tortilla works great. I get the great big tortillas. Have fun with the toppings. I’ve used cooked corn, fried okra, fried eggplant, peppers, and other toppings when I want to make bigger pizzas. This is a simple and light summer version. Enjoy!
Ingredients:
1 large head of Garlic (minced)
2 large onions or 4 small onions (chopped)
1 Tablespoon of honey
6-7 tomatoes (Chopped) *I used a collection of heirloom tomatoes because I had them, but paste tomatoes work great
4 cups of grated mozzarella cheese
Olive oil
Small bag of fresh basil (chopped or whole)
3 large flour tortillas (the bags usually contain 12 tortillas)
Salt and pepper to taste
Over medium heat, sauté the garlic and onions in olive oil and be careful not to burn them. Add about a tablespoon of honey and cook until onions are clear. Add the tomatoes and reduce the heat to a simmer for about an hour. Salt and pepper to taste.
Coat both sides of the tortillas in fine olive oil. Broil each side in the oven until the tortilla is lightly toasted (about a minute or less on each side). The tortilla will balloon out and rise. Take out of the oven and pop the air bubbles to regain a flat surface. Spoon the sauce overtop the tortillas and cover with cheese.  Stick back in the oven on broil just long enough to melt the cheese. Top with fresh whole or chopped basil. Take out of the oven and drizzle the surface of the pizza with a little olive oil and salt. Serve hot.
* Ingredients Available at Market