[ If you’re going to do thin crust it can’t be the same dough. That dough is that thick for a reason. The Hut should probably just try making their pizza edible. ]
The best way in my opinion to make a “light” pizza is to use a large tortilla as the “crust” and put all the pizza sauce and sheese and meat like a regular pizza, cook it on the top rack with the heat going downward ONTO the pizza in one o those pans with the holes onthe bottom of it...
:)
I’ve never put sauce on a quesadilla, it wouldn’t mix with the salsa and guac. Another good light “pizza” is a lavosh... which I haven’t made in way too long. Might have to fix that.
Flour tortilla pizza, great idea. I am going to try it. :)