Here is the second post about my time in Copenhagen - this time a (completely easy and foolproof and so obvious that it doesn't really even warrant being called a) recipe for yr delectation. Obviously one of the best things to do when you go on holiday to a new country is to go to their supermarkets and laugh at the funny names for stuff. Pretty much as soon as we got to Copenhagen, this is what we did. Given my affinity for turning different kinds of bread into pizza, we were very excited to discover these on the shelves:
Your eyes do not mistake you. Those are tortilla wraps which are recommended for pizza making. In fact, they are extra thick so that they are optimised for pizza making. As you can imagine, I was overjoyed and had to buy them.
We made pizza tortillas on a couple of different occasions. They make a rly tasty snack - after spreading the squeezy pizza sauce (a genius invention; also considering this stuff is pre-made it tastes pretty good) on the tortilla, we added ripped up Toffutti mozzarella style slices (which is for real the best tasting vegan pizza cheese I have personally used yet - it is really really convincing in a way you would not expect from cheese slices, would recommend) some veggie toppings - jalapeños on one occasion, red onion, black olives and fresh basil after baking on another - and then drizzled them with olive oil for crispiness (v important that u do not miss out this step), and sprinkled some Italian seasoning and black pepper on top. Baked 'em in the oven for 10 mins at 180 degrees, et voila.
As you can see from the picture at the top of the post, they came out looking real nice, and they tasted great. If u are about that thin and crispy pizza life, these will be right up your alley if u know what I mean ;-) (I do not know what I mean). Though obviously we don't have squeezy pizza sauce and tortillas directly intended for pizza making for sale in the UK (god bless u Denmark), I'm pretty sure you could make these on any kind of tortilla base and they'd still be great, as long as you don't overload on the toppings. I'd also probably add that really robust flavours don't work amazingly - we were not hugely into the jalapeño pizza, for example - just because a pizza tortilla as a whole is probably a little too delicate for really bold tasting toppings. The black olive and red onion version that you see at the beginning definitely went down best, and made for a really satisfying and speedy snack.
So yeah, pizza tortillas are cool and I am very pleased that the Danish prioritise turning different kinds of bread into pizza as much as I do. Perhaps I have found my people.
Pizza rating - 8/10
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