Those of us who are pizza lovers probably remember the first time we tasted it. My first experience came thanks to an Italian neighbor who had been transplanted to Southern Oklahoma. Our entire family joined the neighbor's family for an evening of pizza pie. Her pizza was thick — what some folks call Chicago or pan style.
There weren't many pizza parlors and pizza delivery operations in the mid-1950s. Mom made Chef Boyardee variety from the yellow box complete with sauce, crust and cheese. The pizza was thin and salty, not at all like the Italian neighbor's pizza or the readily available varieties we have today.
Our music, speech and debate contests took us to Oklahoma City for competitions and always by tradition to Sussy's Italian Restaurant on Lincoln Boulevard. I had just never tasted pizza as good as that. Guymon had a teen hangout called Club Katari with its version of pizza before a Pizza Hut made its way into town.
College days included memorable molten delights from the Hideaway and Bill's in Stillwater.
These days, I'm looking for great pizza taste without the heavy-duty calories. Thus, I make skinny pizza. It is skinny because the bread portion is a flour tortilla. I don't pile on a ton of part-skim Mozzarella, but I do pile on the vegetables.
This easy and healthier alternative to takeout and pizza parlor versions also is much less expensive in terms of calories and cost.
On a busy day, simply assemble the ingredients and allow everyone to build their own.
Make a skinny pizza
The basics include sliced tomatoes or chunky tomato sauce; olive oil (1 tablespoon per pizza); flour tortillas; reduced-fat Mozzarella or Italian mix grated cheese (no more than ¼ cup per 8-inch tortilla); and Italian seasoning or fresh oregano and thyme to taste.