When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. “That’s not a pizza! That’s a quesadilla!” But I soon got over my ire. This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in Everyday Food magazine. The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy. It really helps to use a pizza stone; the pizza will cook up faster and crisper. I’ve included directions for both using a stone and not.

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