I've found that a thin layer of cheese works best, otherwise it's messier to eat.
This was an unplanned, semi accidental experiment, that turned out great. :)
It started with a single Green Pepper that I had bought intending to use to make crockpot pizza from "no knead" dough, however the weather forecast suddenly changed enough that it wasn't viable to use my crockpot (since it's powered by solar electricity, and is best used only on sunny days).
I still had pizza cravings, and wanted to use up the Green Pepper, so I decided to try pan fried pseudo pizza, using a whole wheat flour tortilla (sometimes called a "wrap").
I had previously tried this in my crockpot, with mediocre results,
so I had very low expectations...
it turned out much better than the crockpot! :)
It was partly dumb luck.
I had never tried this before (in a frypan), so I guessed & used a bit of oil,
which ended up helping to crisp the bottom and added just the right amount of fat to improve the flavor. :)
Instead of sauce, I used my Swiss Army Knife to shred two pieces of
sun dried tomatoes (from DollarTree),
which gave it just enough tomato flavor to satisfy. :)
I used a single mini pouch of Hormel pepperoni (from DollarTree (two pouches per box for one dollar)),
which was the perfect amount to provide full coverage.
Start by pouring a small amount of cooking oil (any kind will work) into your pan - not enough to coat it by swirling it, instead just enough to produce a very thin layer by using the tortilla to spread it out.
Do not stress if you use too much.
I occasionally do that, and it just means it's messier to eat. :)
Next, examine your tortilla. One side should have some bubbles, which will crisp up nicely,
so put that side down (touching the pan & oil).
Again, do not stress if you don't see the bubbles - this is an enhancement, not essential (I'll add a picture, soon).
I only found out about this "trick" recently. :)
Use the tortilla to help spread the oil (it does not have to be perfectly spread out).
Ideally, your tortilla should be close to the size of your pan, but it's ok if it's a bit smaller or bigger.
Add your toppings.
Many cheese types will work well - I recommend you use any kind that melts well.
See more cheese tips at the bottom. :)
Everything assembled, ready to fry:
I've found that a thin layer of cheese works best, otherwise it's messier to eat.
After grilling/frying on medium low for about 3 to 5 minutes
(just long enough to both melt the cheese and crisp up the bottom of the tortilla):
Note: I'm using a butane stove.
If you use propane, it will generally cook much more quickly.
When cooking in a van, you'll often be not perfectly level, so after about 1 1/2 minutes I rotate the pan about 180 degrees, to even out the heat.
That is not essential, just something to consider doing.
First time, I was in a hurry, so decided to fold over the concoction, which revealed a very nicely crisped bottom:
Folding it over gives it a "calzone" like experience that improves the flavor and makes it easier to eat with your hands, though it's ok to use a spoon (or even a fork if you have one). :)
At the far left, you can see one of the "bubbles" which crisped up very nicely (first time I was particularly attentive, thus the ideal level of crisping & browning).
Next time I used less oil:
Occasionally, I skip the oil, which still produces a good meal though not quite as tasty. :)
This immediately became my favorite easy meal. :)
I think the key is the melted cheese, pepperoni, and oil-fried wrap, which, when combined with veggies, tastes great yet is relatively healthy. :)
When cooking this, I use a medium low setting on my butane stove,
and after 1 and a half minutes, I rotate the pan about 180 degrees,
to average out the heating (all stoves are different, as are all van locations, and non-level stoves are more likely to heat unevenly).
After about 1 more minute, I gently lift an edge of the tortilla, then recheck about every 15 to 30 seconds.
As soon as it's golden brown, I turn off the heat and let it sit for a bit.
The single "prep" step that takes the longest time is shredding the sun dried tomato.
It's worth it. :)
I most often use (regular) shredded mozzarella cheese, though have used many other shredded cheeses
(including: mild cheddar, monterey jack, queso-quesadilla), which have all been good.
In general, whole milk mozzarella will melt much better than partial/skim/etc.
A few times, I've made this with freeze dried cheese, which, while more expensive, is shelf stable so a great backup. :)
Most recently, I tried "fresh mozzarella".
Instead of "shredding" it, I used my Swiss Army Knife to peel off thin layers (which did not take long, nor much effort).
It melted beautifully, and lasted well even in my Fridge Free environment. :)
Some types of cheese melt very poorly.
Be aware of this, and the first time you use a "new" cheese type/brand, check more frequently for "doneness".
After you've calibrated a cheese type, you often can judge the "doneness" by the state of meltedness of the cheese. :)
After finishing the original green pepper, I was still craving this meal, so decided to try some
dehydrated bell peppers and onions
(note: page also has a picture of a trio of Dollar Tree items that I often use to make this meal).
In the past, I'd been unimpressed by both veggie products, however they work well in this meal! :)
Pro Tip: Ignore the rehydration times on most dehydrated foods, particularly vegetables.
Instead, start them in the morning, using a bit of extra hot water from anything else, then let them sit for several hours.
I often make ramen for brunch, so heat a little extra, then reuse an individual serving applesauce cup for the veggies.
If I remember, I add some Italian seasoning (yes from DollarTree) when I add the hot water to the veggies, mainly to get some aroma therapy in my van. :)
Often, I add Italian seasoning and/or dried basil leaves (yes both from DollarTree's spice section) directly to the tortilla, before adding cheese.
Recently, I've experimented with using bacon bits (instead of pepperoni), and they're superb. :)
Occasionally, instead of meat, I've drizzled a bit of Olive Oil on top, and that too was good (much better than I expected)
I'll add more pictures of these variations, soon-ish. :)
This typically costs me between about $0.50 and $1.35 depending on my toppings.
Usually I just eat one, though occasionally make two for one meal.
When I plan to make two, if I'm using pepperoni, I split one pouch between both pizzas, and personally find that very satisfying. :)
That puts the total cost of two at about $1.85 (the way I most often prepare them).
Since stumbling upon this meal, I have not once made crockpot pizza.
This is much easier & faster, yet as satisfying. :)
Now, I mostly use my crockpot to bake (bread & some brownie/dessert-ish items),
and cook frozen food.
Now, whenever I do a supply run (about once per 2-4 weeks), I typically buy mozzarella cheese and a fresh green pepper, purely to make this meal. :)