your favourite pizza sauce, about 6 tablespoons per person
grated or shredded parmesan cheese, about 2 or 3 heaping tablespoons per pizzadilla
shredded mozzarella cheese, sufficient for the number of pizzadillas you are making
shredded left-over cooked short-rib meat, about ½ cup per person
extra-virgin olive oil, for drizzling
Preheat your oven to 425° F.
While the oven is heating up, lay each large burrito tortilla you will be baking in front of you.
Spread the desired amount (I usually put about ¼ cup) of pizza sauce over the surface of each tortilla,
leave a very narrow margin around the edge of each tortilla clean of sauce.
Spread some of the grated parmesan cheese over the surface of each tortilla again observing the clean margin.
Spread the desired amount of mozzarella over the surface of each tortilla again observing the clean margin.
Distribute the desired amount of the shredded short-rib meat over the surface of each tortilla again observing the clean margin.
Change the setting of your oven from bake to broil, since the pizza stone is at 425° F and since the tortilla shells are so thin and already baked you are only melting and slightly browning the cheese and heating the shredded short-ribs, the broiler function does this wonderfully.
Carefully slide the prepared pizzadilla onto your pizza peel.
Carefully transfer the pizzadilla on your peel onto the pizza stone by a quick sliding motion.
Bake the pizzadilla until the cheese is melted and slightly browned, in my oven that is about 3 minutes. Watch them until you know how long it takes in your oven.
Repeat this process for each pizzadilla you are making, I only bake 1 pizzadilla at a time.
Place each pizzadilla on it’s own serving plate and serve accompanied by your favourite beverage.