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<blockquote data-quote="Rune" data-source="post: 5896459" data-attributes="member: 67"><p><strong>Cracker-Crust Pizzas</strong></p><p></p><p>What you will need:</p><p></p><ul> <li data-xf-list-type="ul">1 can of Tomato Paste</li> <li data-xf-list-type="ul">Water</li> <li data-xf-list-type="ul">Garlic</li> <li data-xf-list-type="ul">Sugar</li> <li data-xf-list-type="ul">Basil</li> <li data-xf-list-type="ul">Oregano</li> <li data-xf-list-type="ul">Salt</li> <li data-xf-list-type="ul">Butter or Margarine</li> <li data-xf-list-type="ul">Flour Tortilla Shells</li> <li data-xf-list-type="ul">Shredded Cheese</li> <li data-xf-list-type="ul">Whatever Toppings You Want</li> </ul><p></p><p>Preheat your oven to 450 or so (hot enough to toast!).</p><p></p><p><strong>First, let's make the sauce:</strong></p><p></p><p>In a sauce-pan, mix enough water into your tomato paste to make an easily-spread sauce, but not so much that you have a soup.</p><p></p><p>Add enough sugar (and a pinch of salt) to cut the acidity of the tomato. Add garlic, basil, and oregano to taste. As tastes differ, I'll leave it to you to figure out the quantities, but remember--only add a little bit, at first. You can always add more, but you can't take anything out, once you've added it!</p><p></p><p>Now add some butter (or margarine) and melt it into the sauce. Why? Your sauce will be noticeably richer for it!</p><p></p><p><strong>Step two, some assembly required:</strong></p><p></p><p>Grease a shallow cooking-pan or sheet (or spray with a non-stick cooking spray) and lay out a few tortilla shells. Spoon some sauce on each and spread it out evenly. Sprinkle some cheese over the top of each one (don't over do it--you're going to want it to melt, after all). Top the pizzas (if you are using meats, make sure they are fully cooked before hand--you will not have these pizzas in the oven long enough to cook meat to safe temperatures!). Sprinkle more cheese over the top of each pizza to bind the toppings (if desired).</p><p></p><p>Cook them for 5-10 minutes, or until the cheese is melted and the crusts are lightly toasted.</p><p></p><p>One 6 oz. can of tomato paste should produce enough sauce for 4-6 personal-sized pizzas (depending on how much sauce you like on the pizzas and also how large the tortilla shells are). If you're concerned that you might not have enough sauce, just start out with two cans. If you have any pizza sauce left, and don't want to use it for more pizzas, save it. We'll have a use for that later!</p><p></p><p>There ya go; have fun!</p></blockquote><p></p>
[QUOTE="Rune, post: 5896459, member: 67"] [b]Cracker-Crust Pizzas[/b] What you will need: [list][*]1 can of Tomato Paste [*]Water [*]Garlic [*]Sugar [*]Basil [*]Oregano [*]Salt [*]Butter or Margarine [*]Flour Tortilla Shells [*]Shredded Cheese [*]Whatever Toppings You Want[/list] Preheat your oven to 450 or so (hot enough to toast!). [b]First, let's make the sauce:[/b] In a sauce-pan, mix enough water into your tomato paste to make an easily-spread sauce, but not so much that you have a soup. Add enough sugar (and a pinch of salt) to cut the acidity of the tomato. Add garlic, basil, and oregano to taste. As tastes differ, I'll leave it to you to figure out the quantities, but remember--only add a little bit, at first. You can always add more, but you can't take anything out, once you've added it! Now add some butter (or margarine) and melt it into the sauce. Why? Your sauce will be noticeably richer for it! [b]Step two, some assembly required:[/b] Grease a shallow cooking-pan or sheet (or spray with a non-stick cooking spray) and lay out a few tortilla shells. Spoon some sauce on each and spread it out evenly. Sprinkle some cheese over the top of each one (don't over do it--you're going to want it to melt, after all). Top the pizzas (if you are using meats, make sure they are fully cooked before hand--you will not have these pizzas in the oven long enough to cook meat to safe temperatures!). Sprinkle more cheese over the top of each pizza to bind the toppings (if desired). Cook them for 5-10 minutes, or until the cheese is melted and the crusts are lightly toasted. One 6 oz. can of tomato paste should produce enough sauce for 4-6 personal-sized pizzas (depending on how much sauce you like on the pizzas and also how large the tortilla shells are). If you're concerned that you might not have enough sauce, just start out with two cans. If you have any pizza sauce left, and don't want to use it for more pizzas, save it. We'll have a use for that later! There ya go; have fun! [/QUOTE]
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