Personalize these pizzas after cooking them by adding your favorite toppings, such as prosciutto, basil, arugula, or roasted vegetables.

　　Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 4 (light lunch) servings

　　1 large onion, coarsely chopped

　　1 tablespoon olive oil

　　1 (12-oz) bottle roasted red peppers, patted dry and coarsely chopped

　　4 (7-inch) flour tortillas

　　2 oz pepper Jack cheese or mozzarella, coarsely grated (1/2 cup)

　　

Step 1

Preheat oven to 475°F.

　　

Step 2

Cook onion in oil in a large heavy skillet over moderate heat, stirring, until softened, about 6 minutes. Stir in peppers and salt and pepper to taste.

　　

Step 3

Toast tortillas directly on burner (gas or electric) over moderately low heat, turning once with tongs, until puffed slightly and browned in spots, about 30 seconds on each side.

　　

Step 4

Arrange tortillas in 1 layer on a large baking sheet and spoon one fourth of onions and peppers onto each tortilla, leaving a 1/4-inch border around edge. Sprinkle pizzas with cheese and bake in middle of oven until cheese is melted and edges of tortillas are browned, about 5 minutes. Season pizzas with black pepper.