My kids can’t get enough of these. Success depends on good-quality ingredients and the full-flavored sauce. I serve them with a soup or salad for dinner, but the recipe makes enough sauce for 14 “pizzas,” so I usually have more cheese and tortillas on hand to make another batch after dinner to pack in the kids’ lunches. They are delicious cold.
28 oz can crushed tomatoes
3 tsp. sugar
½ tsp. red pepper flakes
1 ½ tsp. chopped garlic
2 T. dry vermouth
¼ tsp. freshly ground black pepper
3 T. pesto
12 T. good-quality cheddar cheese, grated (about 3 oz.)
6 T. parmesan cheese, grated on a micro plane (about 1 oz.)
6 6-inch corn tortillas
Combine tomatoes, sugar, red pepper, garlic, vermouth and black pepper in a medium saucepan. Bring to a boil over medium-high heat. Turn down heat and simmer slowly, stirring occasionally, for 25 minutes. Stir in pesto and simmer until thick, about 15 minutes longer. (The volume should be reduced by about half.) Remove from heat.
Preheat oven to 400°F. Cover a baking sheet with aluminum foil and spray the foil with cooking spray. Arrange tortillas on baking sheet (they may overlap slightly). Using the back of a spoon, spread each tortilla with 2 T. sauce, leaving an 1/8” border around edge. Sprinkle each tortilla with 2 T. cheddar cheese, and 1 T. parmesan cheese. Bake until cheese is melted and bubbly, 12-15 minutes. Let set a few minutes before serving.