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Preheat the oven to 400 F. Spread the tomatoes in an even layer on a small baking sheet.
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Drizzle with olive oil and sprinkle with salt and pepper.
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Stir to evenly coat.
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Roast in the oven for 15 minutes or until the tomatoes begin to wilt.
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Then remove from the oven and set aside.
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Lay the tortillas out onto a large baking sheet.
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Divide the tablespoon of olive oil evenly among the tortillas and spread evenly with a pastry brush.
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Bake them in the 400 F oven for about 10 minutes, until lightly browned and crisp.
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Remove from the oven and set aside.
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Meanwhile, heat a small skillet over medium heat.
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Add the pancetta and cook, stirring frequently, until the pancetta is crisp and the fat is rendered.
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Remove the pancetta from the skillet and set aside, reserving the drippings in the pan.
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To the pancetta drippings, add the onions and a pinch of salt.
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Cook on medium-low heat for 15-20 minutes or until caramelized and very soft.
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While the onions are cooking, heat a small saucepan over medium heat.
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Add 1 teaspoon of olive oil, and the mushrooms.
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Saute for 5 minutes, until the mushrooms begin to soften.
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Remove from heat and set aside.
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To assemble the pizzas: Lay about 1/2 cup baby spinach leaves on top of the crisped tortillas.
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Top each with 1/4 of each: cooked pancetta; cooked mushrooms; caramelized onions; roasted tomatoes; goat cheese and pecans.
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Lightly drizzle the dressing on top and cut into slices with a pizza cutter.
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Notes: I buy the Chianti vinaigrette from a local pizza place.
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If you cant find something similar in the store or a restaurant near you, any vinaigrette will do.
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Just use your favorite dressing for spinach salads.
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25
I think that even a simple drizzle of good balsamic vinegar and olive oil would be perfect with this pizza.
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I decided to make this pizza on crisped tortillas because I wanted a very thin and crispy crust.
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It was great, but feel free to substitute your favorite pizza or flatbread crust recipe!
