Southern-Style Pizza

Got leftover pulled pork? You’re 15 minutes away from dinner.

Flour tortillas stand in for pizza dough, get loaded with barbecued pulled pork and a blanket of grated mozzarella, then bake until the cheese is bubbling and the tortilla edges go crispy.

Three ingredients. One baking sheet. No excuses.

This is the kind of meal that doesn’t need a recipe so much as a reminder that simple food done right is always the move.

Chef Tips

• Place the tortillas directly on the baking sheet with no oil. The dry heat crisps the bottom into a cracker-like crust.
• Spread the pork in a thin, even layer. Piling it too thick in the center means the tortilla underneath stays soggy.
• Shred the mozzarella yourself from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting into those gorgeous, stretchy strands.
• Pull them when the cheese is bubbling and just starting to brown at the edges. That’s the sweet spot between melty and overdone.

Variations

• BBQ drizzle: Zigzag extra barbecue sauce over the top after baking for a saucier bite.
• Slaw topping: Pile a handful of vinegar coleslaw on top right before serving. The cool crunch against the hot, melty cheese is unbeatable.
• Pickled jalapenos: Scatter sliced pickled jalapenos over the cheese before baking for a spicy-tangy kick.