Tortilla Pizza

Since the tortilla is quite thin, place it right onto a parchment-lined baking sheet. Now get all the toppings ready. Keep in mind that everything should be sliced very thin and small — otherwise it won't taste good, since the toppings will overwhelm the tortilla's original Mexican flavor and you'll just end up with a solid mass of filling. Clean and wash all the vegetables. Cut the sausage into thin rounds, then quarter each one. Grate the cheese on a coarse grater. Slice the onion into thin half-moons, and try to cut the bell pepper into small oblong pieces as well. Wash the mushroom, cut it into slices, and halve those. Lightly sauté the mushroom in vegetable oil, then transfer it to a paper towel to blot the excess oil. Now assemble the pizza. Spread ketchup over the tortilla, then arrange all the toppings evenly across the whole surface. First lay down the sausage, mushrooms, and slivers of red onion, then add the bell pepper pieces, dot on a little mayonnaise, and sprinkle grated cheese over the top. Preheat the oven to 400°F (200°C), slide in the pan, and bake for 5–7 minutes, no longer — because with such a thin tortilla, the pizza will dry out into a "cracker." In that case, it's better if the cheese doesn't fully melt; that way the tortilla stays soft, crisp only at the edges. Take the finished pizza out of the oven, cut it into portions, and serve hot. Since tortillas are most often used for wraps, you can serve it that classic way too — just don't cut it, and roll it up instead, since it stays flexible and soft even after baking.