three cheese veggie tortilla pizza

I originally was going to name this pizza three cheese fire-roasted tomato, pepper, and arugula tortilla pizza, but I thought I'd spare you the run-on sentence name. Instead I'm limiting my wordy self and focusing on the basics. Here's what you need to know: the crust is made from a tortilla. The pizza is then piled high with veggies and smothered in three melty cheeses. The end.

This is what I like to call working [wo]man's pizza. It's the kind of dinner that comes together in minutes for an easy, effortless weeknight meal. The addition of fresh arugula and basil gives the pizza a certain garden-fresh quality while the three cheeses add an additional layer of indulgence. Use the topping suggestions as a guideline. Experiment. Create your own variation based upon the odds and ends left in your fridge at the end of the week. Who doesn't love a a good fridge clean out meal? I know this frugalish gal does!

One final word on the crust from the test kitchen: leave the pizza in the oven longer than you think it should. A deeply browned crust is the key to turning this tortilla crust into a wood-fired thin-crust-like taste. Trust me. I learned through trial and error... See the photo below - that's the crust color you're looking for.